Be thankful for the fresh, autumn flavors of acorn squash stuffed with quinoa and cranberries, seasoned with a delectable dash of basil. This side dish is perfectly suited for the Thanksgiving Day table and also makes for delicious leftovers.
2 large acorn squash, halved lengthwise, seeds removed
1 cup uncooked quinoa
1 Tbsp. extra virgin olive oil
2 tsp. Simply Organic Dried Basil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup Eden Foods dried cranberries
1/3 cup chopped pecans
1. Preheat oven to 450 degrees F. Arrange squash on a baking sheet skin side up; roast for 45
minutes or until tender.
2. Meanwhile, cook quinoa according to package directions.
3. Remove quinoa from heat, stir in olive oil, basil, sea salt, pepper, dried cranberries and
pecans; gently toss to combine.
4. Remove squash from the oven; gently flip each squash half over and stuff with the quinoa
5. Serve warm.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter andPinterest; she’d love to hear from you!