Shells & Squash

This tasty concoction doesn't look like much but the flavor combination is just wonderful! The combination of the sweet acorn squash with the tang of the arugula and Pecorino Romano is just right. I discovered it just by a completely random experiment based on what we had around the house one day and now it's become a regular meal in our house.

1 medium acorn squash, halved with seeds removed
2 tbsp butter
3 tbsp olive oil
2 cups arugula, washed (add more if you prefer more tang to sweet tastes)
3 cups Ancient Harvest Quinoa Pasta Shells, cooked and rinsed with hot water
1 1/2 cups Pecorino Romano, shredded (again, add more if you prefer more tang to sweet tastes)


Preheat the oven to 375 degrees.
Place the halves of the acorn squash skin side down in a glass baking dish.
Add about an inch of water to the dish and place 1 tbsp of butter into each hollowed out half.
Cover loosely with tin foil and bake for about 2 hours or until very soft.
Scoop out the soft flesh into a large bowl.

Pour the olive oil into a medium frying pan and heat until warm on medium.
Add the arugula and saute until soft.
Add the cooked arugula to the squash in the large bowl.

Add the cooked shells and shredded cheese to the bowl and gently stir all ingredients together with a wooden spoon. Be careful not to stir too hard or the pasta shells will break up, but not to be worried, if they do break up it still tastes wonderful!

Makes 2 large servings or 3 medium servings.