Total Prep and Cooking Time: 50 mins

Serves 6

• 3 medium acorn squash
• 3 tablespoons olive oil
• 1/2 cup white Quinoa
• 1/2 cup red Quinoa
• 2 cups Vegetable stock
• 1/2 Sweet Onion chopped
• 1/2 Red Pepper chopped
• 2 cloves minced Garlic
• 8oz Mushrooms chopped
• 3/4 cup chopped Walnuts
• 3/4 cup dried Cranberries
• 2 Tbsp ground Sage
• 1 Tbsp dried Thyme
• Pinch of Red Pepper Flakes
• Salt and Pepper to taste

1. Preheat oven to 450 degrees.
2. Trim off each end of the squash.
3. Stand the squash upright and halve lengthwise.
4. Scoop out the pulp and the seeds and discard.
5. Brush each squash half with 1 Tbsp olive oil, and then sprinkle with sea salt and black pepper.
6. Arrange cut sides down on a parchment paper covered baking sheet.
7. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
8. While the squash roasts:
9. In medium saucepan add Quinoa and Vegetable stock.
10. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes.
11. While the Quinoa is cooking prepare the rest:
12. In large saute pan over medium heat add 2 Tbsp Olive Oil, Onion, Red Pepper, and Garlic.
13. Saute for 5-8 minutes until softened.
14. Add Mushrooms, Sage, Thyme, Red Pepper Flakes, Salt, and Pepper.
15. Saute 5 minutes longer until mushrooms are softened. Remove from heat.
16. Add in Quinoa, Walnuts, and Cranberries.
17. Remove cooked squash from oven and flip over so cut side is up.

Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes