Acorn Squash Bowls with Tilapia

My boyfriend and I have this deal that one night out of the week we will cook something for one another. So far it has been two weeks and we are 2 for 2! The other week, he decided to make this delicious recipe (part of which we snagged from Naturally Ella who’s website I LOVE) and I thought it was so great that I had to put it on here to share. Although I did not cook this recipe myself, I did eat it, and it was made in our kitchen, so it’s mine for the taking! The recipe asks for acorn squash, but any kind that is a similar shape will do (Kabocha squash works just as well). Also – if you’re into a little bit of spice then you will love it! The squash is coated with a mixture of curry paste and Greek yogurt and baked, so that adds a unique bit of flavor. He served ours with a piece of tilapia (cooked with a little bit of butter and garlic),  but any sort of protein will do in this case.

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Acorn Squash Bowls with Tilapia
Recipe Type: Dinner
Author: Beverley Cheng
Serves: 2 servings
Ingredients
  • Squash
  • 1 acorn squash
  • ¼ cup yogurt
  • 2 tablespoons curry paste
  • Tilapia (1 piece per person)
  • 1 tbsp butter
  • Salad & Dressing
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • Arugula
  • ½ cup quinoa
  • Goat cheese
  • 1 tablespoon lemon juice
  • 1/2 tbsp honey
Instructions
  1. Preheat the oven to 400 degrees F. Cut the squash in half, remove all the seeds, and rub 1 tbsp olive oil into the insides. In a small bowl, mix together the curry paste with the yogurt. Using your hands or a cooking brush, spread the mixture over the squash (and over the olive oil). Place in the oven and cook for about 45 minutes or until soft.
  2. While the squash is cooking, begin preparing the quinoa according to instructions on the package
  3. In a large bowl combine arugula, the goat cheese (chopped up), and quinoa together.
  4. For the dressing, mix the additional tablespoon of olive oil, lemon juice, and honey together. Pour into the bowl of arugula and mix until fully coated
  5. In a saucepan melt the butter over medium heat. Add the garlic and let cook for 2 minutes. Add in the tilapia and cook, about 4-5 minutes each side.
  6. When the squash is done, take it out of the oven and place your salad mixture in the middle. Serve with the cooked tilapia
Notes
This dish was very filling, so we had leftovers for the next day which was great. Also – yes you can eat the skin of the squash. Totally edible and nutritious.

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  1. This looks so good- I love how you use the squash as a bowl!

    • beverleyc

      2 March

      Thanks so much! its like a bread bowl but a bit healthier hehe

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