Quinoa Stuffed Acorn Squash

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!