Not Another Hobby...

As a sat at my computer this evening, with every real intention of writing something, I was at a loss at what to write about. No writing inspiration struck me. Instead, I was walloped by the overwhelming need to run and cook (a new hobby and a neglected one). Cooking (more so eating) is one of my creative outlets. I get excited about new spices, recipes and feeding people. (Don't worry, Dad. You get to try some.)

After running a 5k, I tucked into my own recipe (with a little pinterest direction as to a couple ingredients, oven heat and time). In lieu of a post about my writing this evening, I give you my recipe.  

Stuffed Acorn Squash

1 acorn squash

1 cup quinoa

2 cups water

1 pound of Italian Sausage unpacked (I used sweet)

1 tbsp butter

1/3 cup almonds*

½ medium sweet onion

1 Roma tomato

1 can corn

¼ cup brie, cut into chunks*

¼ cup sharp cheddar, shredded*

salt

pepper

olive oil

Italian Seasonings

*Amounts are estimated, because I don't believe in excessive use of measuring cups. 

1. Preheat oven to 400 degrees.
2. Cut acorn squash in half then scoop out seeds and goo. Drizzle halves with olive oil, a little salt and Italian spices (I used a Tuscan blend with rosemary and sun dried tomatoes).  Bake for 45 minutes.
3. As the squash is baking, prepare quinoa as package states, which should simply be bring 1 cup quinoa and 2 cups water to a boil, then turn down to a simmer until water is evaporated. This should take around 35 minutes.
4. In a large skillet/wok, brown Italian sausage until fully cooked. Use a strainer to drip off the oil. Set aside. Wipe out residue oil from pan.
5. Melt a pat of butter in the pan the sausage was cooked in. Drop in onions and almonds. Cook until onions are translucent and almonds are lightly browned.
6. Once the onion and almond mixture is cooked, add the sausage back to the pan along with the quinoa, corn, tomatoes and cheeses. Season with salt, pepper, and Italian seasoning to taste.
7. After the 45 minutes, stuff the squash halves with the mixture. There will be extra, probably enough to stuff another squash. (I am freezing my extras.) Bake for 10 minutes, and then broil for 2 minutes. Voila! 

     Be warned, friends. I wanted to rub my face in this. It was AH-MAZING! Happy Monday!