"I'm so glad I live in a world where there are Octobers." - Anne of Green Gables
One of the classic images of October is a browning field of the varied colors and shapes of gourds: small and large, orange and white, bumpy and smooth. Grab a few (dozen) to grace your seasonal decor, of course (if you decorate your bike, send us a picture), but don't forget to carry a few into the kitchen, as they've got more to offer than their good looks! Dig in with this recipe for a delicious acorn squash roasted and filled with quinoa, goat cheese, and cranberries.
- 1 acorn squash
- 1 cup dry quinoa
- 2 cups vegetable broth
- 2-3 ounces goat cheese
- ½ cup dried cranberries
Preheat oven to 400 degrees Fahrenheit.
Cut squash in half and scrape out the seeds. Pre-cook by baking both halves in the preheated oven for about 20 minutes.
Cook quinoa in the vegetable broth according to quinoa package directions (usually 15-20 minutes or until liquid is absorbed). Add the goat cheese and cranberries to the quinoa and mix well. Scoop quinoa mixture into squash halves and bake another 15-20 minutes or until squash is tender.
Image credit: passportsandpancakes.com
Jen Sommer is a registered dietitian, a certified specialist in sports dietetics, a former NASM certified personal trainer, and a self-appointed mountain girl. As a cyclist, skier, hiker, and runner (among other things), she knows firsthand the importance of proper nutrition and training. She offers nutrition coaching and consulting through Peaks Coaching Group. Find more great tips, recipes, and articles at Jen's blog, Mountain Girl Nutrition and Fitness.