Quinoa Stuffed Acorn Squash

Ingredients

• ¼ cup water
• 2 Tbsp. olive oil
• 1 zucchini
• ¼ cup chives
• 2 cups quinoa, cooked
• 1 cup bell pepper
• 1 small red onion
• Pinch salt and pepper
• 3 medium-sized acorn squash, halved and seeded

Instructions

1. Preheat oven to 350°F. Put prepared squash halves, cut side up, on a baking sheet. Add water to the baking sheet and cover squash with foil.
2. Bake for 20-25 minutes or until thoroughly cooked. Remove from oven and set aside.
3. Cook 1 cup dry quinoa according to package instructions. Once done, fluff with a fork and place in a large bowl.
4. In a large skillet, heat olive oil over medium heat. Add diced bell peppers, zucchini, onion and chives, and sauté for 4-6 minutes. Season with salt and pepper.
5. Add cooked vegetables to the quinoa and mix. Scoop mixture into the squash halves. Bake stuffed squash for an additional 12-15 minutes. Serve immediately.

Nutrition per serving: 220 calories, 39 g carbohydrates, 6 g fat, 4 g fiber, 5 g protein, 40 mg sodium, 3 g sugar.

Recipe from: allergicliving.com