Ingredients:
2 Acorn Squash
1 green bell pepper, chopped
1 red bell pepper, chopped
2 Roma tomatoes, chopped
1/2 onion, chopped
4 cloves garlic, diced
1/2 cup shredded greens
2 cups prepared quinoa
1 lemon (for juice)
1/2 teaspoon salt
1/4 teaspoon cayenne
4-6 ounces feta cheese
1/2 teaspoon lemon basil, rosemary, oregano and thyme each
extra virgin olive oil
Directions:
Start by preheating your oven to 350 degrees.
Cut the acorn squash in half long-ways (from top to bottom). Scoop out seeds and pulp. Brush with olive oil, sprinkle with salt and place on a baking pan. Put in the oven once it is up to temp. and bake for about 35 – 40 minutes. The squash should be noticeably softer, having absorbed all the oil, and you should be able to stick a fork through the skin. While it’s baking is a good time to prep the rest of your veggies and to prepare your quinoa.
Mix the chopped veggies, garlic and shredded greens in with the quinoa in a large bowl. Add about a tablespoon of fresh squeezed lemon juice, the herbs (chopped finely if fresh), the salt and the cayenne. Mix this thoroughly, then add in the feta, little bits at a time while continuing to mix. Save a little to top with.
When ready, take the acorn squash out of the oven. Stuff with the quinoa mix, packing it in and making a nice mound. Crumble a little more feta on top, and pack it in slightly so it doesn’t roll off in the oven. Place these back in the oven and bake for another 40 minutes, or until the cheese starts to brown.
