4 small acorn squash
1 cup quinoa, uncooked
2 cups broth (preferably homemade bone broth)
1 large sweet onion, chopped
1 large apple, chopped
1 teaspoon coconut oil
1/2 cup dried cranberries or cherries
1/2 cup pecans, chopped
2 teaspoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar, plus more for drizzling the squash
2 teaspoons pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon sea salt, plus more to taste
1. Preheat the oven to 450˚ (F).
2. Cut the squash in half length wise, drizzle with the avocado oil, sprinkle with sea salt and place it face down on a baking sheet lined with parchment paper.
3. Bake the squash in the oven for 30-45 minutes, or until the squash feels soft and squishy.
4. While the squash is baking, cook the quinoa with the broth and salt, to taste, according to the directions on the package.
5. When the quinoa is almost done, heat a large skillet over medium-high heat with the coconut/avocado oil.
6. Once the skillet is hot, sauté the chopped onions, and after a few minutes, add in the chopped apple, sautéing until the onions and apples until they are slightly browned and tender.
7. Mix in the cooked quinoa, along with the cranberries and pecans, to the onion/apple mixture. Lower the heat. Stir the quinoa until the ingredients in the pan are well-combined.
8. In a small mixing bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, maple syrup, cinnamon, and salt.
9. Pour the dressing over the quinoa, stirring the mixture until everything is coated.
10. Remove the squash from the oven and flip them over.
11. Scoop a generous spoonful of the quinoa mixture into the squash cavities (there may be leftover quinoa).
12. Drizzle the quinoa-stuffed squash with a little bit of balsamic vinegar.
13. At the same temperature, place the squash back in the oven and bake until the tops are golden brown (about 5-10 minutes).
14. Serve and enjoy!