What you need:

• 1 acorn squash
• 1 cup cooked quinoa
• 1/4 cup chopped broccoli
• 1/4 cup chopped cauliflower
• 1/4 cup chopped carrots
• 1 ½ cups kale; chopped and stems removed
• 2 T Bragg’s Liquid Aminos (clean alternative to soy sauce)
  

Let's get down to business:

Preheat the Oven to 375°

Cut the Acorn Squash in half, you can cut either direction, it doesn’t matter!

Scoop out the insides (Save the seeds! you can roast them too! See my recipe here)

Fill a shallow baking dish with about a ¼ inch of water, and place the squash cut side down and pierce the tops a few times with a knife; roast for 30 minutes 

In the meantime, you can prepare your filling! You can really use any vegetables you have on hand, I just happened to have these in my fridge at the time.

In a medium saucepan, cook quinoa according to package directions. Add all of your veggies, liquid aminos and olive oil to quinoa, and let simmer until squash is ready to party.

Drain excess water from baking dish and flip those bad boys over, then brush the insides with a touch of olive oil.  Generously fill each half of squash with the veggie quinoa medley and cook for another 15 minutes.
 
And there you have it! A super delicious and healthy fall meal! 

Can you tell I'm obsessed with squash right now? I wish fall was all year long. I seriously can't get enough.  They are so easy to cook and the possibilities are endless! They can be stuffed, sautéed, backed into cookies, turned into soups! I think i bought every variety of squash at the store today, the check out lady gave me a really odd look, the kind you'd give to a crazy cat lady..but with squash. Anywho, this soup is perfect for a chilly fall night, or to bring to work for lunch, it heats up perfectly and is a good reminder to everyone else that you are a die-hard autumn fan.




What you need:
1 large butternut squash
1 tablespoon olive oil
1 large sweet onion, chopped
1 medium apple, any kind! peeled and diced
2 cups vegetable broth (you can add more if you like a thinner soup)
1 clove of garlic
2 tsp chili powder
2 tsp ginger (I like freshly grated..who would have guessed...)
1 tsp of ground nutmeg
1 tsp ground black pepper
1 tsp sea salt

Let's get down to business:
preheat oven to 375 degrees. 

Cut the squash half lengthwise, scoop out the seeds (You can roast and eat those too! see my recipe here)
and place halves, cut side down in a shallow baking dish filled with about a 1/4" of water, be sure to pierce the skin a few times before you pop them in the oven!

Roast for 30 to 50 minutes, until super soft and tender, scoop out the flesh and set aside. ( OR you can scoop the inside right into the soup when the time comes, that's what I did--one less dish to clean!)

Heat up the olive oil in a soup pot. Add the onion and sauté over medium-low heat for about 8-10 minutes until translucent and fragrant


Add the squash, broth, apple, garlic and spices. Bring to a steamy simmer, then put a lid on it and simmer for another 10 minutes until the apples are tender

Spoon everything into your favorite blender/food processor/kitchen contraption and blend until nice and smooth! If you like a thinner soup, now is the time to add more broth

There you have it y'all, a spoonful of fall.