Quinoa Stuffed Acorn Squash

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups cooked quinoa, leftover
• 2 tablespoons fresh parsley, minced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 2 medium acorn squash, halved and seeded
• 1 (15 ounce) can black-eyed peas
• 1/4 cup organic sunflower seeds, dry, pan roasted
• 1/4 cup red bell pepper, finely diced
• 1/4 cup celery, finely diced
• 2 teaspoons lemon juice, freshly squeezed
• 2 teaspoons soy sauce
• 1 tablespoon oil, for oiling the squash skin

Recipe

• 1 preheat oven to 350°.
• 2 mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu.
• 3 lightly oil the squash skin, with oil, to prevent splitting.
• 4 stuff each squash half with the quinoa stuffing.
• 5 sprinkle 1/2 teaspoon lemon juice over each stuffed squash.
• 6 place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.
• 7 the squash may be steamed for 45 minutes instead of baking. any beans may be substituted for black eyed peas.