Moroccan inspired Quinoa Stuffed Acorn Squash 

I often think of Fall when I make this. It warming and comforting and so grounding. A hundred percent worth the effort of opening the squash.

Servings 2-4

Prep time 20mins

Bake time 30min 

1 hr 

Ingredients 

• 3 cups cooked quinoa 

• 1 acorn squash 

• 2 tablespoons of coconut oil 

• 1/4 cup sliced toasted almonds

• 1/4 cup dried cranberries 

• 1/4 cup chopped cilantro 

• 3 tablespoons of coconut aminos 

• 1 tablespoons of grated ginger 

• 1 tablespoon of lemon juice 

• 1 tsp of salt 

• 1/4 tsp of turmeric 

• 1/4 tsp of curry powder 

• 1/2 tsp of paprika or beriberi (African spice) 

•  2 tablespoons of olive oil 

  
  
  
  

1.)Preheat oven to 425

Preparing the squash 

2.)Slice the acorn squash in half and remove the seeds. You can compost the seeds to roast them separately if you like. 

3.)In a pan add 1/2 cup of water and place acorn squash skin side up. Transfer to the oven and bake for 30 mins 

While squash is baking 

4.)In a pan add 2 tablespoons of coconut oil and heat until hot. Proceed to add grated ginger, 1 tsp of curry power, 1 tsp of chili powder, 1 tsp of cumin powder and toast spices on medium heat for 2-3 mins. Remove from heat and set aside. 

5.)In a bowl add your quinoa and toasted ginger spice mixture, sliced toasted almonds, cranberries, chopped cilantro, coconut aminos, lemon juice and mix to combine. 

6.) With a fork scrape the inside of the cooked squash to make it soft and season with salt and pepper or butter, then add the spiced quinoa right in the middle plate up and enjoy!