Acorn Squash Stuffed with Quinoa and Apples

We recently touted the benefits of acorn squash in the article “Carb-Load Before Races the RIGHT Way: Add Sweet Root Vegetables to Your Pre-Race Regimen“. If you’re not sure how to prepare acorn squash, here’s a tasty recipe that brings together flavors of fall.

source: http://www.flickr.com/photos/wingitvegan/5011391853/

Ingredients

• 2 acorn squash
• 1-2 cups cooked quinoa
• 2 cups sliced apples (peaches or a mixture of peaches and apples will work too!)
• ¼ cup maple syrup
• 2 tbsp olive oil

Directions

Cut squash in half and remove seeds. Brush with olive oil and bake cut-side down in a baking dish for 35 minutes at 350°.
In a separate bowl, combine the apples, maple syrup, lemon juice, cooked quinoa and a dash of cinnamon and nutmeg.
In a smaller bowl mix the olive oil, nutmeg and cinnamon. Fill centers with apple mixture and brush with the olive oil, nutmeg and cinnamon mixture. Put back in the oven face-up and cook an additional 25 minutes until squash is tender.

This is a satisfying side dish or main course, and is also a great addition to a meal at holiday time!