Midnight Quinoa Stuffed Acorn Squash

Ingredients

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• 2 medium Acorn squashes (172 calories)
• 1 cup Black quinoa, uncooked (222 calories)
• 2 cups Vegetable broth (15 calories)
• 1/4 cup Dried cranberries (92 calories)
• 1/4 cup Chopped walnuts (200 calories)
• 1 tbsp Olive oil (120 calories)
• 1/2 tsp Salt (0 calories)
• 1/4 tsp Black pepper (0 calories)
• 1/4 cup Chopped parsley (4 calories)
• 1 tbsp Lemon juice (4 calories)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and pepper. Place cut-side down on the baking sheet and roast for 30 minutes, or until tender.
3. While the squash is roasting, rinse the black quinoa under cold water. Combine it with vegetable broth in a saucepan and bring to a boil.
4. Reduce the heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
5. Stir the dried cranberries, chopped walnuts, parsley, and lemon juice into the cooked quinoa. Adjust seasoning with salt and pepper to taste.
6. Remove the roasted squash from the oven and flip it cut-side up. Fill each half with the quinoa mixture, mounding it slightly.
7. Return the stuffed squash to the oven and bake for an additional 10 minutes.
8. Serve warm, garnished with extra parsley if desired.

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