1 acorn squash 1 cup of quinoa 1 cup of frozen broccoli 1 yellow bell pepper cut into small squares 1 tsp of garlic 1/4 cup of onion 3 stalks of green onion 1 tbsp of Italian seasoning
Heat the oven to 375 degrees. Cut the acorn in half and clean out the middle. In a deep roasting pan fill it with 1/4 inch of water. Put the squash in the dish cut side down. Bake for 30 minutes. Make the quinoa while the squash is baking. Then drain and set aside. In a deep pan add in 1/2 cup fo water and bring to medium heat. Then add in the garlic, onion, green onion, broccoli, bell pepper, and seasoning. Once the vegetables are all cooked through add in the quinoa to the vegetable mix. Combine well.
Remove the acorns from the oven and drain the water from the pan. Then line the pan with parchment paper. Put the squash back cut side up and stuff the squash with the quinoa/veggie filling. Put back in the oven and bake for 15-20 minutes. Then serve!
*Note, I do not eat the shell but it is edible.