INGREDIENTS:
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
INSTRUCTIONS:
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.
This looks awesome! 🙌
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It was! And not overly filling 😊
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