- 2 acorn squash, or winter squash of choice
- 1/4 cup uncooked quinoa or rice
- 1/8 tsp salt
- 1 cup spinach or chopped kale
- 1/4 cup chopped dates, raisins, dried cranberries or cherries
- 1/2 tbsp lemon juice
- 1 tsp minced garlic
- 2 1/2 tsp pure maple syrup or sugar, or stevia to taste
- optional 1 tbsp oil or butter (can omit and add more seasonings as needed to make up the flavor)
- optional 1/4 cup chopped pecans or nuts of choice
Cut squash in half, lengthwise. Set on a parchment-lined baking sheet, cut-side up. Place on the oven's center rack, turn the heat to 450 F (no need to preheat), and bake 30 minutes. Check on the squash, then continue roasting another 20 minutes or until browned and caramelized. Scoop out the seeds. Meanwhile, bring quinoa or rice, salt, and 1/2 cup water to a boil in a small pot. Cover and simmer 20 minutes or until grains are fluffy. Stir in remaining ingredients until spinach wilts. Taste, and season with salt, pepper, and spices of choice as desired. (Some spice ideas are listed above in the post.) Scoop about 1/3 cup filling into each hollowed squash, and serve.View Nutrition Facts
Calories: 141kcal