Quinoa Stuffed Acorn Squash

Makes 6 servings

Ingredients

Line a baking sheet with aluminum foil.
Cut the acorn squash in half and remove the seeds inside.
Rub the inside of the squash with butter and place face down on the baking sheet
Bake in the oven at 400 degrees Celsius for 35-40 minutes (or until the squash is easily pierced with a fork.
While the squash is baking, cook the quinoa according to cooking instructions from the box.
Dice the apple and onion then, in a saucepan, melt butter and cook the onions, apples and walnuts. Add 1 tsp of brown sugar to taste (optional).
In a mixing bowl, combine the quinoa, onions, apples, walnuts and cranberries (optional).
Remove the squash from the oven and place them right side up on the baking sheet. Rub the insides with brown sugar (careful, they will be hot). Return to the oven for another 5 minutes.
After the 5 minutes, remove the squash again, and fill the insides with the quinoa mixture. Return the filled squashes to the oven for another 5 minutes.
Remove the squash from the oven and serve. If desired, top with goat cheese.

I usually end up having a lot of leftover quinoa mix. This mixture is really good to mix into a salad or even just on its own as a side to a meal.