1/2 cups Quinoa, cooked per package directions2 medium Acorn squash, halved & seeded1/2 cup Walnuts, chopped1/2 cup dried Montmorency cherries, chopped2 tablespoons pure Maple Syrup1/4 teaspoon CinnamonSafflower Oil
Preheat oven to 350F.Lightly oil the squash skin.Mix the quinoa, walnuts, cherries, syrup and cinnamon; stuff each squash half with the mixture.Cover the squash with foil and place in a baking dish.Bake for 45 minutes, or until squash is tender.
Add fewer walnuts to reduce the fat in this recipe.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.9 and mobile devices. Some features on this site require popups to be enabled.