Acorn Squash Stuffed with Quinoa

For the quinoa;

1. In a small pan over medium heat, warm the olive oil. Then add the onion and garlic. Let them brown but don’t caramelize them, for about 10 minutes.

2. While that is going, in a separate pot bring the chicken broth to a boil. Add the quinoa and cook for 15-20 minutes on medium until it boils. After 15-20 minutes, reduce heat to low, add the onion, garlic the ground red and black pepper and continue simmering for another 15-20 minutes, stirring occasionally. Then turn to low just so it stays warm.

For the squash:

1. Preheat oven to 350 F. Chop the tops off the squash and place them cut side down on an aluminum foil lined cookie sheet. Cook at 350 F for 20-25 minutes.

2. When they are done, remove them from the oven and let them cool for a few minutes. Just cool them until you can touch them, then scoop out the seeds. Brush the insides with the honey, about 2 tablespoons per squash. Put them back on the cookie sheet cut side up and continue cooking another 10-15 minutes.

When they are done, scoop the quinoa mixture into the squash “bowls” and serve! You will have a delicious guilt free meal with a fantastic nutty flavor and some mild sweetness from the honey and squash. Yum!