Quinoa stuffed Acorn Squash

I first tried this with my sister Kristie Rosser when she came to visit.  We shared it will my friend Bea and now we all love it and it is a family stable.(meaning I cook it at least once a week!)  If you love mexican food like I do then you will love this!!!  and its quick and easy, just what we all need on those hectic days.

Quinoa stuffed Acorn Squash

Gluten-free, dairy-free and vegan. Serves 4

Ingredients

2 acorn squash, halved and seeded

2 cups quinoa

1 cup black beans

1 cup spinach

1 cup mixed greens (any greens are fine)

1 T olive oil

1/2 cup green onions

1 tsp minced garlic

1 tsp red pepper flakes

1 tsp thyme

1/4 tsp salt

1/4 tsp pepper

Directions:

Place acorn squash on baking sheet. Sprinkle with Thyme.

Add water to baking sheet and place into oven at 400 degrees. Bake for 40-45minutes.

The squash will be done when you can slice a knife into it easily.

While the squash is cooking, prepare the quinoa per directions.

Prepare the beans (if using canned beans, rinse thoroughly) and add them to the quinoa once it is cooked.

Add the olive oil to the mixture.

Chop the spinach and greens, add to the quinoa and black beans.

Add all ingredients and seasoning to quinoa mix, and stir in well.

Once squash is done baking, remove from oven and place on serving dish. Fill the acorn squash with the mixture and garnish with avocado. Acorn squash is really buttery and creamy, and a nice contrast to the spicy flavor of the quinoa mixture.

Serve warm.

**I make a different quinoa mixture everytime I cook this based on what I have in the fridge, or what I have in the garden. BY adding tomatoes, bell peppers, zucchini, corn, or a different type of bean, I am able to make a different version everytime we eat this.

**recipe courtesy of Kristie Rosser