Name: Quinoa Stuffed Acorn Squash
Ingredients: 1 cup Ancient Harvest Quinoa; 1 ½ cups Water; ½ tsp Sea Salt; 5 tbsp California Olive Ranch Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Honey; ¼ tsp Sea Salt; ¼ tsp Black Pepper, ground; 1 oz Fresh Spinach, cut into thin ribbons; 1 Small Gala Apple, cored and diced; ¼ cup Crumbled Feta Cheese; ¼ cup Dried Cranberries; 2 Acorn Squashes; 4 tbsp Butter, unsalted

CategoryGluten Free, Holiday, Vegetarian

Yields1 Serving

1 cup Ancient Harvest Quinoa

1 ½ cups Water

½ tsp Sea Salt

5 tbsp California Olive Ranch Olive Oil

1 tbsp Lemon Juice

1 tbsp Honey

¼ tsp Sea Salt

¼ tsp Black Pepper, ground

1 oz Fresh Spinach, cut into thin ribbons

1 Small Gala Apple, cored and diced

¼ cup Crumbled Feta Cheese

¼ cup Dried Cranberries

2 Acorn Squashes

4 tbsp Butter, unsalted

Preheat oven to 350° F.

Bring quinoa, water, and sea salt to a simmer. Cover and reduce heat to low. Cook until water has been absorbed (about 10–15 minutes). Set aside to cool.

Whisk together olive oil, lemon juice, honey, salt, and pepper. Combine with cooled quinoa, spinach, cranberries, and feta.

Meanwhile, cut acorn squash in half and remove seeds. Brush cut sides with olive oil.

Place cut side down on a parchment lined baking sheet and bake until squash is knife tender.

Remove from oven and turn over. Place a tablespoon of butter into each squash while warm.

Fill squash with quinoa once butter has melted. Serve warm.

Nutrition Facts

Serving Size 6-8

Ingredients