Acorn Squash Quina Bowl

Hi friends, here's a healthy inspiration for a fall dinner that is delicious and easy to make.

The acorn squash after it was done roasting in the oven

The quinoa after it was cooked, with all the vegetables in it

Recipe
Yield: 2 servings

1 each acorn squash
1 cup organic quinoa
2 cups vegetable stock
1 tsp minced garlic
1 each shallot
1 ear fresh white corn
1 medium size carrot, small dice
1/2 bunch of asparagus
2 cups baby spinach
1 each pomogranate
1/4 cup toasted walnuts, chopped
1/4 cup crumbled feta cheese
salt and pepper
Olive oil

1. Heat the oven to 375 degrees F. Cut the acorn squash in half, remove the seeds. Brush the squash with olive oil and season with salt and pepper.
2. Lay the squash in a pan and place in the preheated oven and roast until the squash is tender, 45-50 minutes.
3. While the squash is cooking, prepare the quinoa. Use a dutch oven or heavy bottom pot. Add a few tablespoons of olive oil to the pot, add the garlic, shallots and sauté. Add the carrots and corn and sauté for another minute or two.
4. Add in the quinoa and the vegetable stock. Stir everything together. Simmer the quinoa, uncovered, and cook for around 15 minutes, until all the vegetable stock is absorbed.
5. Cut the asparagus into 1/2" pieces and add to the quinoa towards the end, so the asparagus does'nt get to soft.
6. Once the quinoa is cooked and tender, add the spinach and walnuts and mix together. The heat from the finished quinoa will wilt the spinach perfectly.
7. Adjust the seasoning of the quinoa with salt and pepper
8. Add the quinoa into the roasted squash and top with crumbled feta and the pomegranate seeds.

My husband absolutely loved this dish and I can't wait to make it again for my mother-in-law when she comes to visit us next week!