Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash ~ an all-in-one meal that’s bursting with fall flavors.
Yields: 2 Servings
1 acorn squash cut in half
2 tbls extra virgin olive oil
1 cup cooked quinoa
2 tbls raw walnuts, chopped*
2 tbls raw slivered almonds*
2 tbls unsweetened dried cranberries
1 medium carrot, shredded
2 tbls fresh parsley, chopped
salt and pepper to taste
2 tbls feta (optional)
Set oven at 400F. Cut acorn squash in half, scoop out seeds.
Drizzle olive oil on the cut side of squash and place cut side down on baking sheet.
Cook in oven for 40 minutes, or until soft.
Cook quinoa accordingly. Add 1 cup of cooked quinoa to a bowl with remaining tablespoon oil, walnuts, almonds, parsley, shredded carrot, dried cranberries and salt and pepper.
Once squash is finished cooking, add quinoa mixture to the center of the squash and serve.
*To make this a nut-free option, switch the walnuts and almonds for raw pumpkin seeds and raw sunflower seeds.