This is a guest post by Lindsay Ostrom with the blog Pinch of Yum. Lindsay is a former 4th grade teacher turned full-time food blogger with a love for spicy food, noodles, and dark chocolate. In addition to sharing simple and mostly healthy recipes on her blog, Lindsay and her husband Bjork are also co-founders of Food Blogger Pro, a learning community where food bloggers can discover how to grow and monetize their blogs.
Hey everybody! My name is Lindsay, and I have a food blog called Pinch of Yum. And how excited am I to be posting on 100 Days of Real Food today? SUPER excited! I’m a huge fan of Jason and Lisa and their real food lifestyle.
Today I wanted to share a recipe with you that might be useful as we come up on farmers market season. This Roasted Corn and Quinoa Stuffed Squash recipe has lots of fresh produce, and it can be adapted based on whatever you might have on hand. And if you are a person who likes to cook your own black beans rather than using canned, now is the time! I made a bunch of spicy black beans in my slow cooker the day before I made this recipe, and the flavor of the homemade beans with the quinoa, cheese, and spices took this recipe from yummy to YUMMMMMMY.
This is one of those recipes where you probably have everything you need in the pantry, fridge, or freezer already, which is extra wonderful in the summer.
Bring on the Roasted Corn and Quinoa Stuffed Squash!