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!
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
Hi! I am Tracy Posillico. Our lives were turned right-side up when our daughter was diagnosed with cancer. We learned to eat better, live well and love hard. Follow me as I raise funds as awareness for Pediatric Cancer and share my love of Health. Always BELIEVE-ing