Stuffed Acorn Squash

Ingredients:

• 1 cup of quinoa

• feta cheese or goat cheese

• balsamic vinegar to drizzle over

• kale or spinach

• button mushrooms

• acorn squash

• salt

• pepper

• garlic powder or onion powder

Directions:

1. Pre-heat oven to 400 F. Cut the acorn squash in half and scoop out the seeds.

2. Start cooking the quinoa according to instructions.

3. Sprinkle some salt and pepper on the flesh side of the acorn squash. Then put the acorn squash flesh side down on a sheet of parchment (greased) on a baking tray. Bake for 35-40 minutes or until the flesh can be pierced easily with a knife.

4. Saute the mushrooms and kale/spinach and set aside.

5. Once quinoa is done, fluff it a bit and mix in the cooked mushrooms and kale/spinach sprinkle in some feta or goat cheese and mix.

6. Once the acorn squash is done, take it out and fill them with the quinoa vegetable mixture. Sprinkle some cheese on top and put back in the oven to bake for 15 more minutes.

7. After the 15 minutes are up, drizzle with balsamic vinegar and serve.

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