Stuffed Acorn Squash

Stuffed Acorn Squash with Mushrooms and Quinoa

Ingredients
1 acorn squash, washed, cut in half with the seeds removed
1 cup of cooked red or white quinoa
1/2 cup chopped portobello mushroom
1/2 cup chopped red bell pepper
4 green onions chopped
1/4 cup crumbled feta cheese
1 tbsp chopped sun-dried tomatoes
4 cloves of chopped garlic
2 tbsp olive oil or coconut oil
Parsley and/or Basil
Fresh lime juice
Salt and pepper to taste
*You can add spicy sausage-add when your sauteing

Directions
Preheat oven to 350 degrees. Place your squash onto a baking sheet.  Brush oil on the squash. Salt and pepper and bake for about 30-45 mins.

Cook quinoa according to directions.

Meanwhile in a sauté pan, add oil, garlic, green onions, mushroom, and peppers. Sauté for 5-7 mins.

When the quinoa is finished, add the cooked mushrooms, onions, peppers, feta, cubed squash and sun-dried tomatoes. Mix well. Place your squash into the oven for 5-10 mins, more if you want your squash well done. Top with fresh lime juice, parsley and Basil. YUMMY!