Quinoa Stuffed Acorn Squash
2 cups Ouinoa, cooked
2 Tablespoons fresh parsley, minced
1 teaspoon Extra Virgin Olive oil
3 cloves garlic, minced
2 medium acorn squash, halved and seeded
1 can (15 oz), Black Eyed Peas, rinsed and drained
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 Wheat-free Soy sauce
1 Tablespoon Safflower Oil, for oiling the squash skin
Preheat oven to 350°. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and soy sauce. Lightly oil the squash skin, with Safflower Oil, to prevent splitting. Stuff each squash half with the quinoa stuffing. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.
The squash may be steamed for 45 minutes instead of baking.