When I created my guide to the bulk bins, I went on a mini shopping spree. My cupboards are crammed full of beans, lentils, split peas, and more grains than I can count on my two hands. I’m also terribly guilty of over stocking. Any time I find myself in a place with bulk bins, my thought is “I could probably use refills on everything.” It’s horrible, I’m a slight hoarder in a sense (because things do go bad).
For those of you in Texas, M thought he was never going to get me out of Central Market (and for those people not from Texas, Central Market has a rather large bulk-bin section). I love the idea of only buying what you need (even though I always over-buy) and the ability to only buy a little if you want to try something.
My goal is to make sure I eat my way through my cupboard supply before I move. The grains shouldn’t be too hard but I have amassed a supply lentils and beans that could possibly feed a small army. I’d like to start with fresh cupboards and supplies once I move and not worry about having anything left.
This should also mean a ton more meals that come easily from the bulk bin.
This squash is fairly simple: squash, spices, yogurt, quinoa.
When I saw Sarah’s idea for using yogurt and spices as a marinade, I started concocting ways to use it on other things. The idea is perfect for squash- the yogurt keeps the squash extra tender while delivering a nice spice addition. Top it with some quinoa and it’s a perfectly balanced meal.
I concocted a simple spice mixture that resembles curry but feel free to sub in 2 tablespoons of your favorite curry powder instead. One of my goals in the next couple of months is to make my own blend of spice! I love playing with flavors!
- 1 acorn squash
- 3/4 cup greek yogurt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoons turmeric
- 1/2 teaspoons mustard powder
- 1/4-1/2 teaspoons chili powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup quinoa
- 1 cup water
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup cilantro
- At least two hours before cooking, cut acorn squash in half and scoop out seeds. Cut each half in to two or three pieces and place in a baking dish, flesh side up. Stir together yogurt, cumin, coriander, turmeric, mustard powder, chili powder, cardamom, and salt. Smear over the acorn flesh, cover, and let sit for two hours.
- Preheat oven to 400˚. Bake acorn squash until tender and lightly browning, 30-40 minutes.
- While squash cooks, rinse quinoa and place in a pot with 1 cup water. Bring to a boil, then reduce to a simmer until quinoa has absorbed water. Remove from heat and add lime juice, honey, and cilantro; toss well.
- To serve, plate acorn squash and serve with cilantro quinoa and more cilantro.