Quinoa Stuffed Acorn Squash

Ingredients

• 3 acorn squash
• 10 baby carrots, chopped finely
• 2 celery stalks, chopped finely
• 1 apple, chopped finely
• 1 small red onion, chopped finely
• 1/2 can black beans
• 1 cup cooked Quinoa, made according to package directions
• 2 1/2 tsp cumin
• 1/2 tbsp garlic grape seed oil
• 6 tbsp vegetable broth (optional)
• sea salt and pepper to taste

Directions

1. Preheat oven to 350*
2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
4. Add mixture to cooked squash

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