Name: Acorn Squash Stuffed with Herb Quinoa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Small or Medium Acorn Squash; Extra Virgin Olive Oil, for drizzling; 1/4 Teaspoon Sea Salt; 1/4 Teaspoon Ground Pepper; 1/2 Cup Quinoa; 1 Cup Water; 1 Teaspoon Olive Oil; 1/4 Cup Tomatoes, diced; 1/4 Cup Bell Peppers, diced; 1/4 Cup Parsley, chopped; A handful of Spinach or Arugula; Squeeze of Lemon; Salt & Pepper, to taste

Ingredients

Scale

Ingredients for Squash:

1 Small or Medium Acorn Squash
Extra Virgin Olive Oil, for drizzling
1/4 Teaspoon Sea Salt
1/4 Teaspoon Ground Pepper

Ingredients for Quinoa:

1/2 Cup Quinoa
1 Cup Water
1 Teaspoon Olive Oil
1/4 Cup Tomatoes, diced
1/4 Cup Bell Peppers, diced
1/4 Cup Parsley, chopped
A handful of Spinach or Arugula
Squeeze of Lemon
Salt & Pepper, to taste

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Instructions

Preheat oven to 375 degrees. Cut acorn squash in half & scoop out the center seeds. Drizzle squash with olive oil, salt & pepper, and place skin side up on aluminum covered baking sheet. Bake for 25-30 minutes.
Meanwhile, prepare the quinoa. In a small pot on high heat, combine 1 cup water and 1/2 cup quinoa. Once water begins to boil, cover and lower heat to low. Cook for 15 minutes. **A trick for super fluffy quinoa** Remove pot from heat, fluff with a fork and put a paper towel sheet on top of pot & cover for an additional 5 minutes. Trust me it works!
Combine quinoa, olive oil, parsley, tomatoes, green pepper, arugula, lemon, salt & pepper in a medium-sized bowl.
Scoop quinoa into acorn squash and serve.

Keywords: side dish, fodmap side dish, fodmap recipes