Quinoa Stuffed Roasted Acorn Squash
of sprouted quinoa
of maple syrup
For the Roasted Acorn Squash:
Preheat oven to 400 degrees F.
Cut each squash in half lengthwise and place on a large baking sheet, flesh side up.
Spread softened butter over the flesh side of the squash.
Drizzle the maple syrup over the squash halves.
Sprinkle with 1 tsp of salt.
Sprinkle with 1 tsp of ground cinnamon.
Cook for 40 minutes, or until soft
For the quinoa:
Rinse the quinoa.
Place the quinoa, 1 tsp salt and water in a pot.
Heat over high heat until the water comes to a boil.
Reduce heat to very low and put a lid on the pot.
Cook, without stirring or removing the lid, for 15 minutes.
When the quinoa is done, stir in remaining 1 tsp of ground cinnamon.
To complete the dish:
Spoon the quinoa into the squash halves and serve.
The quinoa would be great with raisins, diced dried apricots or apples mixed in.