Ingredients
1 acorn squash, halved
1 cup quinoa
1 1/2 cups water
1 cup mixed vegetables
1 teaspoon margarine
1 teaspoon chili powder
Method
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Salvadoran pupusa mix — stuff with cheese, beans, chicharron
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
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Bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes. While squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes. After 15 minutes, remove quinoa from heat and fluff with a fork. Put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute. Mix veggies, margarine/butter, chili powder and quinoa. When squash is finished baking, stuff squash with quinoa and veggie mixture. Place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.