Acorn Squash Boats Stuffed with Quinoa — Winter Squash Recipe

Social media has been telling me I’m selfish for over a week now.

The truth is: yes. Even after Hurricane Sandy, I wanted to run the NYC Marathon. I was relieved when, the Tuesday before, Mayor Bloomberg announced the race would still go on.

And I was heartbroken when, late Friday afternoon—about 36 hours before the start, as I was heading into the expo to pick up my bib—he announced the cancellation.

I cried.

The marathon is meant to unite and inspire. I believed that holding it would show how resilient we are—that even after something terrible, we could come together and do something remarkable.

I trained like a maniac. For five months I rose early on Saturdays for long runs, and I kept up daily strength and cross-training: weights, Pilates, elliptical, biking. Training for a marathon is a lifestyle, not a whim.

It was also a coping mechanism. After everything with my dad in September, the marathon gave me something to focus on—a bright spot when other things felt dark. I wasn’t ready to celebrate holidays or my birthday, but this race was something I had worked toward and deserved to be proud of. I wanted it badly.

What disturbed me most were angry reactions—threats directed at runners and organizers that helped push the decision toward cancellation. After all Staten Island and others endured, I couldn’t understand choosing violence or threats. (No offense intended to Staten Island residents; my point is that resorting to harm is never the right option.)

If the mayor had canceled the race on Tuesday, when devastation was most widespread, I would have understood. But to wait until the last possible moment—raising hopes and then tearing them down—largely because some people threatened violence against others for merely running, was appalling. I can’t accept that.

So here I am: marathon-trained with nowhere to run. Not entirely—I’ve secured an entry to the Philadelphia Marathon in two weeks, on November 18th.

I’m an endurance runner. When the going gets tough, I find a way to run. It’s what I do.

As an addendum, I want to be very clear: while I was upset at the cancellation, what hurt me most were the violent threats made against essentially innocent people that influenced the decision. There are ways to express anger at authorities, but threatening to kill or harm others is never acceptable. That is what I found most offensive and saddening. I am truly sorry for those severely affected by the storm; I have close friends among them. I hope everyone is safe and that we can all recover and move forward.

Now, on to stuffed squash boats. I made and ate these while deep into carb loading. Who can resist a bowl of winter squash goodness—especially when the squash is the bowl?

The quinoa filling is vibrant and nourishing. My partner recently asked whether quinoa is healthy; of course it is. Quinoa offers anti-inflammatory benefits useful for runners tapering before a race, and it also supports healthy cholesterol levels while providing fiber and protein.

The filling mixes quinoa with Swiss chard, roasted apples and cilantro, then tosses everything in a lemon-honey vinaigrette. Spoon it into the roasted squash halves and dinner is ready—perfect for carb-loading or for a comforting, guilt-free meal.

Speaking of squash, this is week two of the 12 Weeks of Winter Squash series I’m hosting with Heather of Girlichef. If you make any winter squash recipes through Sunday, be sure to link up.

Acorn Squash Boats with Quinoa
Serves 2, adapted from The Sprouted Kitchen

Ingredients

• 1 acorn or kabocha squash
• 2 tbsp honey or agave nectar
• 1 tbsp olive oil
• Pinch of salt and pepper
• 1 apple, diced
• 3/4 cup quinoa
• 1 bunch Swiss chard, leaves torn into strips
• 1 tsp ground cardamom
• 1 shallot, minced
• 1/3 cup cilantro, chopped
• 2 tbsp lemon juice (or 3 tbsp Meyer lemon juice)
• 1 tbsp olive oil
• 1 tbsp honey or agave nectar
• Salt and fresh pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Halve the squash and remove the seeds. Combine 2 tbsp honey and 1 tbsp olive oil and rub over the squash flesh. Season with salt and pepper. Roast cut-side down on a parchment-lined sheet for about 20 minutes. Turn cut-side up and roast another 15–20 minutes, adding the apple cubes to the pan for the final 10 minutes, until the squash is fork-tender.
3. While the squash roasts, cook the quinoa: bring 1 1/2 cups water to a boil, add the quinoa, cover and simmer about 10 minutes until the water is absorbed. Add the Swiss chard during the last 3 minutes of cooking. Transfer to a mixing bowl and stir in the shallot, lemon juice, cardamom, olive oil and honey. Let cool about 8 minutes, then fold in the cilantro and roasted apple. Season to taste with salt and pepper.
4. Spoon the quinoa mixture into the squash halves and serve.