Autumn Quinoa Stuffed Acorn Squash

Ingredients

• 4 small acorn squash, halved and seeded
• 1 cup quinoa, cooked
• 2 cups kale, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup walnuts, chopped
• 2 tablespoons dried cranberries
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and bake for 20-25 minutes, or until tender.