
Ready in 1 hour & 20 minutes
Serves 2 people
Ingredients
1 acorn squash
½ tbsp coconut oil
1 tbsp brown sugar
Cinnamon
½ cup uncooked quinoa
⅓ cup dried cranberries
½ cup pecans
20g goat cheese
½ tbsp honey
Preparation
Preheat oven to 350 degrees
Cut the acorn squash in half, brush each side with coconut oil, brown sugar and cinnamon. Place flesh side down on a baking sheet lined with parchment paper. Roast for 45 minutes-1 hour. Until fork tender
While the acorn squash is in the oven, cook the quinoa according to package directions
Once quinoa is cooked, in a medium bowl combine quinoa, cranberries and pecans
Once the acorn squash is finished, evenly stuff each squash with quinoa mixture and top with crumbled goat cheese and drizzle with honey. Enjoy!