1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced…

3 cups leftover cooked rice
1 1-lb package frozen spinach…

I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.

I got this somewhere on the net and made it for the first time last week. Very easy. Next time I think I’ll use chili powder or cumin instead of the basil and thyme; the spices didn’t seem right to me, though my husband loved it.

This recipe is from cooking light, and I think it would be pretty “family friendly.” You could maybe sub. normal button mushrooms to make it more “kid friendly.” It is very quick and easy, which is great for families! I just eliminated the oil and sautéd the veggies in water, which works great.

Here’s another quick recipe my family adores that can be made quickly and served in those acorn squash boats or alone.

Very fast and easy to make.

Two cups cooked chick peas (drained after soaking and boiling in salted water)
Two cups cooked Basmati rice…

1 c millet
4 cups water…

2-3 Tablespoons water
1/2 cup coarsely chopped onion…

3 TBS sherry (or water or stock)
1 medium onion, chopped…

1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)…

1 cup re-hydrated TVP (I usually re-hydrate in veg. broth OR hot water with a couple of teaspoons of Poultry seasoning)
4 stalks celery, chopped…

1/2 c Onions, chopped
1/2 c Mushrooms, chopped …

1 small onion, finely chopped
1/2 cup vermicelli, crushed…