{Quinoa Chili Over Squash}

It's Tuesday, and that means it's time for another round of Tasty Tuesday. What's

been cooking, you ask? A delicious chili made with healthful and hearty quinoa over

a bed of acorn squash.

My version is only slightly adapted from the original recipe by Kari. I used a different

type of squash, added some heat and made it vegetarian by subbing vegetable broth

for the kind made with chickens.

David and I aren't huge squash people. So, we always enter a meal made with it with a

certain level of hesitancy, but we liked this a lot. D would have preferred his chili and

squash served separately, he said. I wouldn't have changed a thing.

INGREDIENTS:

1 tbsp olive oil
medium white/yellow onion, diced
3-4 stalks of celery, chopped
3 cloves garlic, chopped

1/8 tsp red pepper flakes

1 jalapeno, diced (ribs and seeds removed for less heat)
green pepper, diced
red pepper, diced

14 oz. can of diced tomatoes with juice
1 can of red kidney beans
14 oz. vegetable broth
14 oz. can of tomato sauce
1 cup of quinoa (red or white)
2 squash (acorn, spaghetti or butternut)
Mexican shredded cheese (or any good shredded cheese)

cilantro for garnish (optional)

a few pats of butter (optional)

1-5 tsp brown sugar (optional)

1 tsp each of cumin, coriander, chili powder

salt/pepper to taste

WHAT TO DO WITH THEM:

1) I used acorn squash. (You can find directions for how to cook any squash via Google.)

Cut it in half lengthwise and scoop out the seeds. Score the inside with a knife. Press a

teaspoon of brown sugar into each half with the back of a spoon. Break up a super thin

slice of butter into chunks and distribute it into each half. Put the squash in a pan, skin

side down, and add water to the pan to avoid burning. Cook at 400 degrees for an hour.

(Poke it with a fork to test doneness.) Remove from oven and allow to cool.

2) Put EVOO in the bottom of a generous sized pot. Heat on low-medium. Add celery,

onion, garlic, and red pepper flakes (if you're using). Cook for a few minutes, until tender

but not brown. Add red and green pepper. Cook for another few minutes.

3) Add tomatoes. Season with s/p. Stir. Add beans, broth, sauce, and seasonings to taste.

Stir and bring to a boil. Add quinoa. Reduce heat and simmer uncovered for about 30

minutes. Stir occasionally.

4) Scrape squash from shell and put in the bottom of your serving bowl or individual

dishes. Scoop in chili. Top with shredded cheese. (Cilantro would also be a good garnish.)

You can see more Tasty Tuesday ideas here ...