Quinoa Stuffed Acorn Squash
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Preheat oven to 350 degrees. Bring water, salt & quinoa to a simmer. Allow quinoa to cool
1
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Whisk olive oil, lemon juice, honey, salt & pepper
2
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Cut spinach into ribbons
3
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Chop apple
4
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Combine cooled quinoa, dressing, spinach, cranberries & feta
5
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Add apples to quinoa mixture & stir
6
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Cut squash in half. Remove seeds & brush sides with olive oil. Bake cut side down until tender
7
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Place 1 TBSP of butter into each squash while warm
8
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Once butter has melted, fill squash with quinoa mixture
9
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Serve warm
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Enjoy!
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1 C
Filtered Water
1/4 TSP
Organic Frontier Black Pepper
3/4 TSP, divided
Salt
5 TBSP, divided
Napa Valley Naturals Olive Oil
1 TBSP
Italian Volcano Lemon Juice
1 TBSP
Goldenrod Apiaries Honey
1 C
Ancient Harvest Quinoa
1 oz
Organic Girl Fresh Spinach, Cut Into Ribbons
1 small
Organic Gala Apple, Cored & Diced
1/4 C
Organic Valley Greta Cheese Crumbles
1/4 C
Organic Dried Cranberries
2
Organic Acorn Squashes
4 TBSP
Organic Valley Butter, Unsalted
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