Easy and Healthy Fall Dishes: Stuffed Roasted Acorn Squash and Slow-Cooker Chicken Enchilada Quinoa!

When my grandmother told me at age 14 that I’d never find a man if I didn’t learn how to cook, I laughed it off. Women should not be expected to be the cook in the household. My parents both cooked. My mom taught my dad how to cook, so that she didn’t always have to do it. They were both great cooks. I never cared to be a good cook. I had other more important things to do.

I even found a husband without knowing how to cook. So take that grandma! That all being said, I want to eat well, so now that I’m an adult I need to know how to cook. This little experiment of learning a new recipe every week is going well.

Just last week, I took all our leftover veggies and an acorn squash and roasted them in the oven with olive oil and salt and pepper. I made delicious acorn squash stuffed with roasted beets, carrots, sweet potatoes, brussell sprouts, and yellow squash with chicken sausage on the side!

Yum! So simple and delicious! Just cut the acorn squash in half, scoop out seeds, drizzle with olive oil n turn upside down in pyrex dish. Put a little water in pan to prevent burning and cook at 400 degrees for 45-1hr. Then cut all veggies same cube size, drizzle with olive oil and spread evenly on cookie sheet. Then put in oven for a half hour.

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Today, I made Slow-cooker chicken enchilada quinoa. It was super easy and my husband and I loved it. You basically cook the ground chicken on the stove until there’s no pink, then add it to the slow cooker. Then add all the other ingredients to the slow cooker and either cook on high for 3 hours or slow for 6 hours. It comes out creamy from the quinoa and hearty. My husband added hot sauce, but I found the two tablespoons of chili powder to be enough spice. I did eliminate the jalapeños because I don’t like spicy foods and the green onions, since I hate onions. We added avocado on top and enjoyed every bite! Here is the recipe:

Hope you all enjoy these recipes!

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