2eachAcorn squashcut in 1/2, scoop out seeds and insides
1Tablespoonolive oil
1/2teaspoonCinnamon, ground
1/2teaspoonginger, ground
1teaspoonnatural salt
pinchcayenne pepper
2Tablespoonscoconut oil
1 smallonion, minced
2 stalkscelery, small dice
1cupwalnuts, chopped
2clovesgarlic, mined
3cupsquinoa, cookedor substitute for cooked rice
1teaspoonthyme leaves
2 cupsspinach, baby or chopped
1/4cupparsley, chopped
salt and pepper to taste
Instructions
Preheat oven to 375 degrees. Wash acorn squash, cut with serrated knife in 1/2 and scoop out seeds. Rub the insides of squash with olive oil.
Season insides of acorn squash with cinnamon, ginger, salt and cayenne pepper.
Place seasoned squash cut side down in a roasting pan or sheet pan with rim. Pour 1 cup of water in pan, cover with lid or aluminum foil and roast for 30-40 minutes until squash is tender. Test squash by pressing finger firmly on sides or poking with fork. It should be cooked but not falling apart.
Remove squash from oven and set aside.
Place cooked quinoa in a medium sized bowl.
Heat medium sized saute pan over heat. Add coconut oil, onion, celery and garlic and saute for 5-6 minutes until they are softened.
Add chopped walnuts and saute for a few minutes until they begin to toast and brown lightly.
Add thyme leaves and spinach, stir to combine, cover and turn heat down to simmer. Cook for 2-3 minutes until spinach is wilted.
Combine saute mixture with quinoa. Taste and add salt, pepper and fresh parsley.
Divide filling among cooked squash halves. Serve as is or rewarm in the oven.