Acorn squash might be one of fall’s most beloved vegetables. This delicious recipe takes your acorn squash to another level and helps you with the fall celebration.

Sevrce 2 to 4

Prep 15 minutes

Cooking time about 60 minutes

For the oven roasted acorn

INGREDIENTS:

1 medium whole Acorn squash cut in halves

2 sprigs of thyme

Extra Virgin Olive Oil

Salt and Freshly ground pepper

STEPS:

Preheat the oven to 375 degree F.

Cut the acorn in half then season with salt, freshly ground pepper and drizzle with olive oil. Place the springs of thyme on top and roast for about 40 minutes or until cooked through.

Discard thyme and let cool down.

FOR THE QUINOA:

INGREDIENTS:

1 cup quinoa

2 cups vegetable broth or water

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

½ cup raisins soaked in warm water

½ cup toasted shaved almonds

1 cup chopped fresh parsley

1/4 cup chopped fresh mint

Pumpkin seeds 

Pecan 

Salt & freshly ground black pepper to taste

STEPS:

Cover the quinoa with broth and simmer over medium heat until soft about 15 to 17 minutes, stirring occasionally. 

Strainer and let cool.

In large mixing bowl combine the quinoa with drained golden raisins, chopped parsley, mint, olive oil, lemon juice, pecan, pumpkin seeds and toasted shaved almonds then season with salt and pepper, stir the mixture very well. Fill the acorn squash with quinoa and serve with a drizzle of olive oil.