Quinoa-Stuffed Acorn Squash

Since it seems I'm not alone in feeling that squash is just the best thing in the world-- we have another squash recipe!  This is a common one, but I'm going ahead with it anyways because there's a reason it's so popular.  If you haven't had it already, stop everything else and take this recipe to your kitchen!

QUINOA-STUFFED ACORN SQUASH

Ingredients:

• 1 acorn squash
• 1 tbsp olive oil (or coconut oil for a nutritional boost, if you're feeling adventurous!)
• Sea salt and pepper to taste
• 1 cup quinoa
• 1/2 yellow onion
• 2 cloves garlic, chopped
• 1/2 cup chopped mushrooms (any variety!)
• 1/2 cup chickpeas
• 1/2 cup chopped fresh basil
• 1/3 cup pumpkin seeds (or pine nuts or sunflower seeds)
• a few splashes of tamari
• a sprinkle of brown sugar on top if you want it sweet, or a sprinkle of cayenne if you prefer spicy

1. Preheat oven to 400.
2. Cut acorn squash in half lengthwise and scoop out the seeds.
3. Brush the squash with olive oil and sprinkle with salt and pepper.
4. Place in a lightly oiled baking dish and put both halves in the oven for 45 minutes.
5. With the squash is baking, prepare the stuffing-- cook the quinoa.
6. Put mushrooms, onions, garlic, and chickpeas in a pan with a little oil and a few splashes of tamari.  Cook on the stove until ingredients start to brown.
7. Add cooked quinoa to onion mix in a pan and combine thoroughly.  Remove from heat and put in a large bowl.
8. Add basil and pumpkin seeds to quinoa mixture and stir well.
9. If you'd like, sprinkle some brown sugar or cayenne on top.
10. Once the squash has baked for 45 minutes, put the quinoa mixture inside both halves and put back in oven for 15 minutes, or until the squash is soft and starting to turn golden brown.
11. Save any leftover stuffing!

Happy Autumn!