1 medium Acorn Squash, cut in half, seeds and guts removed
1 cup Red Quinoa, cooked
1 medium Apple, chopped
1/2 Sweet Onion, Minced
1/2 cup Walnuts, chopped (or you can use Walnut Pieces)
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Preheat the oven to 425 degrees F. Cut acorn squash in half the long way and scoop out the guts and seeds and discard. Lay the squash flesh side down on a baking pan (glass works best). Place in the oven and let bake for 20 - 30 minutes or until tender.
Meanwhile, cook quinoa according to instructions. Place the minced onion into a pan on the stove top with a little water, and sauté on medium heat until onions begin to turn “clear”. When onions begin to appear clear, add the chopped apples. Add more water as needed if the pan becomes dry. Sauté the apple and onion together for 3 - 5 minutes. Add the apple, onion and walnuts to the pot containing the fully cooked quinoa. Add the cinnamon and nutmeg to the pot and combine the contents until throughly mixed.
Once the squash is tender and fully cooked, place each half on a plate skin side down. Scoop the quinoa mixture into the “hole” of the acorn squash (where the guts used to be) making a delicious mountain. Top with more cinnamon.
Make sure to scoop deep while eating this hearty dish. The flavor combination of the squash, apple and cinnamon with the crunch of the quinoa is amazing!