Stuffed acorn squash


1 Acorn squash, halved

1/4 cup Quinoa

1/4 cup Rice

1 cup Water

1/2 tsp Turmeric

1/4 tsp Oregano

1/4 tsp Cumin

1/4 tsp Cinnamon

1 small Apple, chopped 

1/3 Onion, chopped

3 TBSP + 2 tsp Olive oil, separated

1 cup Spinach 

1/4 cup Dried cranberries

Handful roasted nuts

1/2 Lemon, juice

2 tsp Agave nectar 

Salt & pepper to taste


Step 1: Preheat oven to 400

Step 2: Cut the bottoms of halves of squash off so they sit upright. Coat both halves with 1 tsp olive oil each. Bake for about 30 minutes or until squash is tender.

Step 3: While squash bakes, cook quinoa/rice mix as directed with spices.

Step 4: Sauté onion and apple in 1 TBSP Olive oil until onion is transparent and apple is tender. Add onion, apple, spinach, nuts and cranberries to cooked quinoa, stir and keep warm.

Step 5: Mix 1 TBSP Olive oil, juice of half of lemon, and Agave nectar together. Set aside.

Step 6: Stuff squash with quinoa mixture and return to oven for 5-10 minutes. Remove and drizzle with lemon dressing.


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