Garlic Veggie and Quinoa-Stuffed Acorn Squash
By Erin Trauth
Yield: 2 servings
-1 medium acorn squash
-2 servings quinoa
-Garlic to taste
-Your choice of mixed vegetables — here’s my mix:
-1 yellow squash
-1/2 head kale
Heat oven to 400 degrees.
Cut a line through the squash — you probably won’t be able to cut it all the way in half, but get a cut started.
Bake the squash for 20 minutes. While it’s baking, dice all vegetables and add garlic and pepper to taste. Start cooking quinoa in a separate pot.
When the 20 minutes are up, remove the squash from the oven. Wait about 5 minutes (it’s hot!), and then cut it in half, using your line as a guide.
Scoop out seeds from squash.
Add in mix of quinoa and vegetables.
Place squash face-up back into cooking pan.
Top with 1 tablespoon olive oil and any other garnish you prefer.
Bake at 400 for another 25 minutes.