Acorn Squash Stuffed with Quinoa

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   For the quinoa;

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   1.

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   In a small pan over medium heat, warm the olive oil.

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   Then add the onion and garlic.

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   Let them brown but dont caramelize them, for about 10 minutes.

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   2.

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   While that is going, in a separate pot bring the chicken broth to a boil.

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   Add the quinoa and cook for 15-20 minutes on medium until it boils.

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   After 15-20 minutes, reduce heat to low, add the onion, garlic the ground red and black pepper and continue simmering for another 15-20 minutes, stirring occasionally.

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    Then turn to low just so it stays warm.

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    For the squash:

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    1.

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    Preheat oven to 350 F. Chop the tops off the squash and place them cut side down on an aluminum foil lined cookie sheet.

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    Cook at 350 F for 20-25 minutes.

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    2.

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    When they are done, remove them from the oven and let them cool for a few minutes.

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    Just cool them until you can touch them, then scoop out the seeds.

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    Brush the insides with the honey, about 2 tablespoons per squash.

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    Put them back on the cookie sheet cut side up and continue cooking another 10-15 minutes.

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    When they are done, scoop the quinoa mixture into the squash bowls and serve!

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    You will have a delicious guilt free meal with a fantastic nutty flavor and some mild sweetness from the honey and squash.

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    Yum!

* Per serving · 4 servings · Values may vary.