acorn squash / quinoa

How To Make acorn squash / quinoa

• 1

  Preheat oven to 350 degrees.
• 2

  Spray a baking sheet with cooking spray. Wash squash. Cut squash in half lengthwise and scoop out the seeds.
• 3

  Brush the cut side of each squash half with 1/2 teaspoon honey. Place squash, cut side down, onto the baking sheet and bake for 40 minutes, or until tender.
• 4

  Meanwhile, put the quinoa and 1 Cup water into a medium saucepan. Bring to a boil, reduce heat to low, and cover. Cook until all the water is absorbed, 10 to 15 minutes.
• 5

  In a dry medium-size skillet, toast the almonds over medium-high heat. Stir frequently, 3 to 5 minutes. Allow to cool.
• 6

  Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice.
• 7

  Add the onion mixture to the cooked quinoa, stirring until combined. Stir in the almonds and apricots. Season to taste with salt and pepper.
• 8

  To serve, place a squash half on plate and fill each piece of squash with quinoa mixture. Drizzle with honey.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card