2 Acorn Squash
1 tbsp Extra Virgin Olive Oil
1 tbsp Coconut Oil
1 cup dried quinoa
2 cups water
1 teaspoon garlic powder
2 – 3 sage leaves, minced or ¾ teaspoon dried
⅓ cup red onion, finely diced
½ cup dried cranberries (raisins or golden berry mix ok too)
½ cup pecans
mineral salt & pepper, to taste
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Carefully slice the pointy tips off the bottom of the acorn squash to create a flat surface. Then carefully slice them in half through the center. Carve out the seeds and pulp. Brush the inside of the halves with olive oil. Place face up on the baking sheet and bake for 35 – 45 minutes or until golden brown.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add quinoa, sage, garlic powder and water, bring to a boil, reduce heat to low and simmer for 15 minutes. Once done, fluff with fork and let quinoa rest for 10 minutes.
- To the quinoa, red onion, cranberries, salt and pepper. Just before stuffing the squash, mix in the pecans.
- Fill each squash half with quinoa stuffing. Top with optional chopped parsley for a little pop of color and fresh flavor. Place in the oven at 350 degrees to rewarm if needed.
Calories: 315, Carbs:34, Fiber 7, Protein: 5.8