Quinoa and Veggies stuffed Acorn Squash.

Roast the acorn squash in a 375° oven for 45-60 minutes or until the squash is tender and you can poke a fork through the flesh. Put the whole squash in the oven, when the squash is soft when you squeeze it,  it’s done.  Let it cool, then slice in half and scoop out the seeds and membrane.  While the squash is roasting prepare the quinoa.  Add chopped onions and garlic to a frying pan and sautee with salt pepper garlic herb seasonings basil and dill.  Once the onions are slightly translucent add the veggies. Stuff the squash with the quinoa and enjoy. I’ve also drizzled this with grated cheese and rebaked in the oven for 10 min.