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1 acorn squash

1 cup quinoa (uncooked)

2 cups water or vegetable broth

1 teaspoon olive oil

1 teaspoon pumpkin spice

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 cup red onion, diced

2 tablespoons cranberries, dried

Cut the squash in half, remove seeds and bake at 400 degrees, cut side down on a lined baking sheet until soft, about 30-40 minutes. While the squash is cooking, prepare the filling.  Rinse the quinoa and place in a medium sauce pan with the remaining ingredients.  Bring to a boil, then reduce the heat and simmer covered for 15 minutes. Let sit covered for an additional 5-10 minutes.  Fluff with a fork.

When the squash is done, stuff both halves with the quinoa filling and sprinkle with pumpkin spice.

Makes 2-4 servings

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