Acorn Squash and Stuff
	Walking through the Wal-Mart Produce section, I noticed an unfamiliar vegetable in the shape of an acorn (go figure). It was situated next to two other types of squash, and that is when I noticed it too was a squash. This squash is called Acorn Squash and it is a winter squash. It is usually stored in cool, moist areas but can be eaten at any time. It is mostly a watermelon- green with sporadic splotches of yellow and orange. There is a bumpy ridge-like exterior and a spiky stem on top (like a pumpkin).  I happen to be on vacation visiting a friend who is a vegetarian. She has made various meals using acorn squash so I though I'd give it a go.
The squash had a short and simple microwave-ready recipe but I chose to take instruction from my friend and make baked acorn squash with quinoa salad stuffing. I don't like to eat raw vegetables often but for those of you who do, here is a nice Raw Creamy Acorn Squash Soup Recipe.	1. Wash squash and peel off label. Cut squash in half. This will be really hard as the raw squash is tough- my friend had to help me cut it. No shame. It will also be really juicy so be prepared to get a little messy.
	2. Lay halves inside up. Scoop out seeds. Save seeds and roast them (optional). My first thought was that the squash sort of looks like cantaloupe without its seeds. It also had a very strong aroma that I did not care for; it smelled like rotten cheese. I was a little hesitant to continue, but I was assured the taste would be great. For Martha Stewarts Recipe Click Image Below:
3. Lightly spray squash with oil. Add salt and pepper. Place squash halves face down on a foil covered pan. Bake squash halves for 20 min. in oven set to 450°F.  I watched a "How I Met Your Mother" episode while I waited.	4. Remove pan and let food cool. If you can stick a fork through it, it's ready. You can stop here or you can add "stuff." My friend had a left over Quinoa salad with quinoa, bell pepper, black beans, onion, and sweet potatoes. I filled the cavity of each squash half with this mix. I microwaved the squash and mix for 2 minutes and added grated parmesan cheese on top.
It was delicious and I was told I did well for my first time! The texture of the squash was a little gritty (like eating a pear) but the overall flavor was really buttery. It tasted like regular yellow squash but had more of a potato consistency. The squash retained most of its original moisture and it was nice and fluffy. It became so much easier to scoop, and the exterior was very tender and slightly slippery from the oil protruding from its skin. We were awarded with a uniquely spicy scent from the blend of the buttery taste with the bell pepper and black beans (original smell forgotten). I liked the squash, this recipe, and the relatively short preparation time. I'd like to try more recipes and perhaps different squashes now!	Finished Product: