Acorn Squash with Quinoa (and extras!)

My staple food since going vegan has been acorn squash. First of all, I love it -- always have. Secondly, it provides a lot of excellent nutrition. Consider this information: "This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Vitamin B6 and Magnesium, and a very good source of Dietary Fiber [Sarah's note: 25% of your daily requirements], Vitamin A, Vitamin C, Potassium and Manganese[Sarah's note: not to mention calcium!]." (Taken from the website below)

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2646/2#ixzz2HFm3JCZN

I improved on my dinner tonight. Here's what I ended up with (it's delish!)

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INGREDIENTS: 

- 1 acorn squash, cut in half

- 1/2 cup quinoa, rinsed

- 1 Tbsp. vegan butter

- 1/4 cup almonds, crushed

- 1 small apple, cored and sliced

DIRECTIONS: 

1. Cut squash in half. Put approximately 1/2 Tbsp. of vegan butter on each side. Coat lightly with salt. Cook acorn squash at 400F for 50-60 min.

 

2. After the squash bakes for approx. 30 minutes, cook quinoa according to package instructions.

3. For the last 1-2 minutes of cooking quinoa, add apple chunks and crushed almonds.

4. Add quinoa mixture to acorn squash. Top with cinnamon, if you like.

Enjoy!