Butternut Squash Ravioli with Acorn Squash

All credit goes to Chef Hubby who whipped this up for dinner. It’s easy to make and so savory. The flavor profiles remind me of a butternut squash ravioli I’ve had in a 5-star restaurant in Phoenix, minus the 5-star prices.


  • Pasta Prima All Natural Ravioli – Butternut Squash
  • Acorn Squash
  • Spinach
  • Olive Oil, Almond Oil and Walnut Oil
  • Spices: Salt, Crushed Red Pepper, Nutmeg, Ginger, Anise and All Spice


  1. Soften the Acorn Squash by putting it in the microwave for 8 minutes (high).
  2. Peel the squash, remove the membrane (where the seeds are) and dice it.
  3. Season the squash with your spices. Go light on the All Spice.
  4. Make the ravioli according to the package’s instructions. Do not fully cook them.
  5. Combine Olive Oil with the Almond and Walnut Oils. Walnut Oil is actually Grape Seed Oil infused with walnut. Use mostly olive oil and the other two for taste.
  6. Sautee the acorn squash in the oil blend. Add the Spinach to return some of the moisture that was lost when microwaving the squash.
  7. Add the ravioli until it is slightly crispy.
  8. Season again with salt and peper and little more walnut oil. Or, hold the salt, if Parmesan cheese is available.


Quinoa-Stuffed Bell Peppers

Quinoa, dried fruit, celery, green onion, bell peppers and carrots.


  • 2 bell peppers (remove the spine and seeds but keep the lids)
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 green onion, chopped
  • 6 tbs. of quinoa
  • 1/3 cup of dried fruit (raisins, cranberries and cherries)
  • Olive Oil
  • Your favorite seasonings (salt, pepper, garlic powder … etc.)


  1. Preheat the oven to 350 degrees so the bell peppers can be roasting simultaneously.
  2. Over medium heat cook down the carrots in celery with a little oil.
  3. Cook down and then add the onion.
  4. Add the quinoa and 1 1/2 cups of water.
  5. Add the dried fruit.
  6. Cover and bring it to a boil.
  7. Reduce the heat on the quinoa to a medium-low and allow to simmer for approximately 20 minutes (or until the germ can be seen at which time the water will have all been absorbed).
  8. Carefully assemble the bell peppers and place the lid on top.
  9. Enjoy.
Tasty and filling.

Fun, Quick, Facts about Quinoa

  • Quinoa (Spanish from Quechua kinwa and pronounced keen-wah) is a pseudocereal, meaning not a true grain and is more closely related to beets and spinach.
  • A species of goosefoot, we mostly enjoy the edible seeds although the leaves can also be eaten.
  • The Incas considered kinwa to be sacred and referred to it as the mother of all grains.
  • Today quinoa is known as a supergrain because of it’s high nutritional value — high in: protein, vitamins, minerals and fiber.
  • Quinoa can also be made into a high-protein breakfast with honey, almonds and berries.