2 organic acorn squash, sliced in half lengthwise, seeds scooped out
½ C quinoa, rinsed
1 C water or broth
1 Tbsp. olive oil
½ organic yellow onion, minced
4 oz. organic button mushrooms, minced
4 cloves organic garlic, minced
2-3 C organic baby spinach or other greens
1 tsp. dried thyme
1 tsp. dried rosemary powder
¼ tsp. cinnamon
¼ tsp. nutmeg
Pinch red pepper flakes
1/3 C dried cranberries
½ C Organic Valley shredded parmesan cheese
Kosher salt & fresh cracked pepper
Preheat oven to 400.
Brush squash with olive and season with salt and pepper.
Place cut side down and roast for 40 minutes to 1 hour or until tender. Check at the 30 minute mark, you should be able to pierce it with a fork easily.
To cook your quinoa, add rinsed quinoa and water/broth to a saucepan. Bring to a boil over medium heat. Reduce heat to low. Cook for 15 minutes. Remove from heat and cover, allow to stand for 5 minutes. Fluff with a fork and set aside to cool.
In a skillet, add your oil, and heat over medium heat. Once hot, add your onion and cook for 2-3 minutes. Next, add in your mushrooms and cook for another 2-3 minutes. Add in your garlic, cook for 30 seconds. Add in your spinach and cook until it wilts down. Season with salt and pepper. Next, add in your spices; thyme, rosemary, cinnamon, nutmeg, and red pepper flakes.
Mix this into the quinoa until well incorporated. Mix in your dried cranberries as well.
Fill your squash halves with the mixture and top with parmesan cheese.
Place back in the 400 degree oven for 5-10 minutes, or you can stick it under the broiler until cheese melts.