Quinoa-Stuffed Acorn Squash Recipe

It’s time to get the most out of fall with this healthy, plant-based dinner the whole family will love. Rich in fiber and antioxidants, this simple recipe, courtesy of Shuangy’s Kitchen Sink, is an autumn must-have.

Ingredients

• 2 acorn squash
• 1/2 cup dry quinoa 
• 1 cup homemade vegetable broth 
• 1/2 onion, chopped
• 1/4 cup hazelnuts or almonds
• 2 handfuls of baby spinach 
• 2-3 tablespoons coconut oil
• Salt & pepper to taste

Instructions

1. Preheat your oven to 400 degrees, and then cook whole acorn squashes for 5-10 minutes until softened. 
2. Once cooled enough to handle, use a knife to remove the cord and cut the squash in half. Remove seeds and strings with a spoon.
3. Drizzle your coconut oil and a pinch of salt on the meat of the acorn squash, then bake for another 20 minutes.
4. Next, cook the quinoa in vegetable stock.
5. While cooking, prepare your other ingredients. Chop your onion into small cubes and roughly chop your hazelnuts.
6. In a frying pan, heat 1 tablespoon of coconut oil. Cook onion for 2 -3 minutes or until slightly softened. Add hazelnuts and toast slightly. Next, add your quinoa to the mix and season with salt and pepper to taste.
7. Once combined, add baby spinach and cook until wilted. 
8. Finally, remove squash from the oven and stuff with the quinoa mixture. Add extra pomegranate seeds and avocado for an extra kick!