1 acorn squash
½ c quinoa
1 c water
1 sweet potato
1 small shallot
1/2 red onion
1 large carrot
1/2 eggplant (I had it leftover from the last recipe)
2 T chopped walnuts
2 T dried cranberries
¼ to ½ tsp each: sea salt, pepper, cinnamon, cumin and garlic powder
an extra sprinkle of salt and cinnamon
Pre-heat oven to 400˚. Cut an acorn squash in half and scoop out the seeds (save them for roasting!).
Sprinkle a little sea salt and cinnamon over top of the squash.
Spray a square baking pan with cooking spray and place the two acorn squash halves face down. Add chopped sweet potatoes, onions, carrots and eggplant.
Bake uncovered for about 30 minutes (wait until the squash is soft and you can press into it). My potatoes, onions, carrots and eggplant were done before my squash was so I removed those and let the squash continue to cook.
As the squash is cooking, cook quinoa as directed on the bag.
Add the roasted vegetables to the quinoa, along with all of the spices. Chop the walnuts and cranberries into small pieces and add to the quinoa mixture. Stir until all ingredients are mixed together well.
Take the squash out of the oven and place the quinoa mixture into the empty cavities. It might overflow, but just keep piling it in.
Place back in the oven under the broiler for about 4 minutes, or until the quinoa mixture has a nice crunchy crust over the top.