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…

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

Coconut milk gives this rice a higher fat content but adds a depth of flavor that makes it a favorite special occasion side dish.

1 c millet
4 cups water…

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)…

I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…