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!


Curry Marinated Acorn Squash with Cilantro Quinoa

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4
  • Category: Dinner


  • 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


  1. 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.
  2. Preheat oven to 400˚. Bake acorn squash until tender and lightly browning, 30-40 minutes.
  3. 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.
  4. To serve, plate acorn squash and serve with cilantro quinoa and more cilantro.


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