Acorn Squash Stuffed with Cinnamon-Scented Quinoa

2 Acorn Squash
1 cup quinoa
1/2 cup raisins
1/3 cup walnuts
1 T honey
1 t cinnamon

The original recipe called for dried cherries instead of raisins; pine nuts instead of walnuts; and agave instead of honey. I didn't have cherries or pine nuts, so I made up this version....still very tasty, but I'm looking forward to trying it the other way too, cherries have so much flavor!

Pre-heat oven to 400 degrees.

Place the acorn squash face down in a baking dish with enough water to reach 1 inch up the squash. Cook for thirty-five (or so) minutes, or until the squash is fork tender.

While squash is cooking, cook quinoa in water, according to the box instructions. When it’s ready, fluff it with a fork and add the cinnamon, honey, raisins, and walnuts.

To serve, place one squash half on a plate, fill with a quarter of the quinoa mixture.

Serving Size: Makes 4 servings of 1 half-squash

Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHIFAL.