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Ingredients
- 1 acorn squash
- 1.5 cup quinoa uncooked
- 1 summer squash chopped
- 1 cup cashews chopped
- 1/2 cup golden raisins
- 1 tbsp. coconut oil
- 2 tbsp. mint chopped
- 3 tbsp. olive oil
- 1/4 tsp. celtic sea salt
Ingredients
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Instructions
- Put cashews in a bowl and cover with water. Soak cashews for a few hours, if possible. This makes them soft and easier to digest.
- Cut acorn squash in half and remove all seeds. Spread a little olive oil on each half and bake in oven at 375 for 45 minutes.
- Rinse quinoa and cook in pot with 2 cups water and one tbsp. of coconut oil. Bring to a boil and let simmer for 10-12 minutes.
- In a large bowl mix quinoa, summer squash, cashews, golden raisins, olive oil and celtic sea salt.
- Stuff acorn squash and place in oven at 375 for 10 minutes. Serve and enjoy!
- Eat the left over quinoa mixture for lunch the next day or throw on top of a salad!
Recipe Notes
Use organic ingredients, if possible. Other great items to stuff are bell peppers, delicata squash or even zucchinis.
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Summer Squash Quinoa or Stuffed Acorn Squash
