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serves 4

4 acorn squash or squash of choice
olive oil
salt & pepper

Preheat oven to 350f degrees

Cut about 2 inches of the top of each squash leaving the stem intact. Scoop out the seeds and rub the inside of the squash with olive oil, salt & pepper. Put the squash in a baking dish cut side down. Bake until fork tender, about 45 minutes (cooking time will depend on the size of the squash. Check after 30 minutes & go from there)

Remove the squash from the oven and fill the cavity with the quinoa & drizzle with olive oil. Put them back into the oven & cook for another 10 minutes, just to heat through.


4 cups cooked quinoa
3 Tbsp olive oil
1 cup chopped shallots
1/2 cup dried cranberries or cherries
1/2 cup pecans, rough chopped
1/2 tsp ground cinnamon
1 tsp fresh thyme

Cook the quinoa according to package.
Heat the olive in a medium pan. Sauté the shallots until translucent. Add the thyme to the shallots & cook for a minute or 2. Add the shallots & the excess oil in the pan to the quinoa. Add the remaining ingredients & stir to incorporate.

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