This recipe was so delicious we did not even notice it was vegetarian! The protein in the quinoa was filling, the pomegranate was refreshing, and the squash was cooked to perfection!
2 acorn squash, halved and seeds scooped out
1c quinoa, cooked according to instructions
1/2 yellow onion, diced
4 clover garlic, minced
1c pomegranate seeds
pepper, to taste
Place squash on sprayed cookie sheet cut side down. Roast in 400 degree oven for 40 minutes. Cook quinoa according to instructions. Sautée garlic and onion in evoo. Mix quinoa, onion mixture, pomegranate seeds, and pepper. Fill cooked squash and serve immediately.