Ingredients

• 1

  cup
  Organic Quinoa - Tri-Color Blend suggested substitutions
• 2
  small acorn squashes, halved horizontally, seeds removed
• olive oil
• Salt and pepper
• Stuffing:
• 1

  tbsp
  olive oil
• ¹⁄₂
  medium sized onion, finely diced
• 1
  clove of garlic, minced
• ¹⁄₄

  tsp
  dried thyme
• ¹⁄₄

  tsp
  dried sage
• 1 ³⁄₄

  cups
  low sodium vegetable broth
• ¹⁄₃

  cups
  dried sweetened cranberries
• ¹⁄₄

  cups
  toasted sliced almonds
• Parsley, for garnish

Instructions

1. Preheat oven to 350F. Coat cut sides of the acorn squash lightly with olive oil, season with salt and pepper. Roast cut side down for about 30-40 minutes, or until tender.
2. While squash roasts, heat olive oil in a medium sized sauce pan, over medium heat. Add onions and sauté for 4-5 minutes, until pieces are slightly browned. Add the garlic, herbs, and rice, sauté for 1 minute.
3. Add the dried cranberries and the vegetable stock and bring to a boil over high heat. Once boiling reduces heat to low, cover and simmer for 32 minutes.
4. Remove pan from heat, keep covered, and steam for 10 minutes.
5. Once squash is tender remove from the oven and flip over. Divide quinoa evenly amongst the 4 squash.
6. Garnish with toasted sliced almonds and parsley sprigs. Enjoy!