Stuffed Acorn Squash

Hello Fall! This season is the best one of the year because you can find the best and freshest food nature has to offer, well... in this part of the world anyways!

Ingredients:

2 acorn squash, sliced in half
1c. cooked uncooked quinoa, rinsed
1/2c. uncooked red lentils
2c. vegetable broth
1TB olive oil
1c. sweet onion, chopped
2 garlic cloves, minced
1 celery, minced
2 carrots, chopped
1/4c. dried cranberries
1/4c. sliced almonds
1tsp dried thyme
1TB nutritional yeast
Salt and pepper to taste


Directions:
1. Line a baking sheet with parchment paper.  Pre-heat oven to 425F.

2. Slice the acorn squash in half.  Rub the flesh of the squash with olive oil and sprinkle with salt and pepper. Place face down on the baking sheet and bake for 30min or until the flesh is soft. Remove and let cool

3. In a pot bring the vegetable broth to a boil and add the quinoa and cook with the lid on for 15min or until soft and broth has evaporated out.

4. In another pot cook the lentils in boiling water for 20min. or until soft. Set the quinoa and lentils to the side.

5. In a skillet heat 1TB olive oil. Sauté the onion, garlic, carrots and celery, about 5min. Then add the thyme and slivered almonds cook for an additional 1min. Stir in the quinoa and lentils, nutritional yeast, salt and pepper to taste.

6. Stuff each of the acorn squash with the quinoa/lentil mixture and bake for an additional 10-15min.