Quinoa Stuffed Acorn Squash

Recipe

Yields 2 Servings

Ingredients
1 acorn squash cut in half
2 tablespoons extra virgin olive oil
1 cup cooked quinoa
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
2 tablespoons unsweetened dried cranberries
1 medium carrot, shredded
2 tablespoons fresh parsley, chopped
salt and pepper to taste
2 tablespoons feta (optional)

Method
1. Set oven at 400F. Cut acorn squash in half and scoop out the seeds.
2. Drizzle olive oil on the cut side of the squash and place cut side down on baking sheet. Cook in the oven for 40 minutes, or until soft.
3. Cook quinoa accordingly. Add 1 cup of cooked quinoa to a bowl with remaining tablespoon oil, walnuts, almonds, parsley, shredded carrot, dried cranberries and salt and pepper.
4. Once squash is finished cooking, add quinoa mixture to the center of the squash and serve.

Created by: Renee Altman, RHN from Verity Nutrition

Renee was raised in small town Kaslo in the West Kootenays. After graduating, she pursued a health and lifestyle path by enrolling in the Human Kinetics program at the University of British Columbia Okanagan in Kelowna. While attending university, she found her passion not only to be fitness, but also nutrition. In 2012, Renee attended the Canadian School of Natural Nutrition in Nanaimo, where she specialized in holistic nutrition. She then returned to the Okanagan where she now resides. Renée’s strong belief in healthy practices such as fitness, nutrition, and emotional well-being fit well with the principles of holistic nutrition. Renee’s method is to ditch the diet and switch to a lifestyle where incorporating nourishing food everyday will have you feeling empowered and revitalized. Her plan will have you forgetting about trendy diets that leave you feeling hungry, irritable, and tired, and instead incorporating natural, alive, and good quality whole foods.