Ingredients:
- 2 acorn squashes, halved and seeded
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1/2 cup diced apple
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brush squash halves with olive oil and roast cut-side down for 25 minutes.
- Mix quinoa, apple, cranberries, pecans, cinnamon, salt, and pepper.
- Flip squash halves, fill with quinoa mixture, and bake for another 20 minutes until tender.
Nutritional Information (per serving, half squash):
- Calories: 250
- Fat: 9 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 6 grams
- Sugar: 12 grams
