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From Naturally Ella: Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

From Naturally Ella: Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri
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Make it: Adobo Acorn Squash, Crispy Quinoa, and Jalapeño Chimichurri

As you know by now we love Naturally Ella for her delish dishes. Here is another we tried and just LOVED! Visit her page to find more healthy eats, and for the full story on this dish see link below. #Yum :) 



  • 1 acorn squash
  • 1/4 cup plain, whole milk yogurt

Adobo Seasoning

  • 1 tablespoon smoked paprika
  • 2 teaspoons sucanat or brown sugar
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon dried Mexican oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon black pepper
  • ½ teaspoons sea salt


  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • Chimichurri
  • 2 jalapeños*
  • 1/2 onion
  • ½ cup cilantro
  • 1/4 cup parsley
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Juice from 1 lime
  • 2 teaspoons honey
  • Water for thinning
  • Goat Cheese or Queso Fresco for Topping, optional

Preheat oven to 375˚. Peel the acorn squash, cut in half, and remove seeds. Take each half and slice each half into 1/2" slices. Place in a bowl with yogurt. In a separate bowl, combine spices, sucanat, salt, and pepper. Add into bowl with squash and toss mixture until squash is coated. Place squash in a single layer on a covered baking tray and roast until tender, 25-30 minutes.

While squash is roasting, heat olive oil over medium-high heat in a large skillet. Add quinoa and stir until liquid has evaporated and quinoa is lightly browning and crisp, 2-4 minutes. Remove from skillet and set aside.

To make chimichurri, combine all ingredients, except water, in a blender and pulse. Add 1-2 tablespoon of water at a time until sauce is the consistency you desire.

Serve squash with quinoa and a few spoonfuls of chimichurri and cheese (if desired)



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