Quinoa Stuffed Acorn Squash

Ok, so it's still the first week of January which means I am obligated to make healthy food for you all, but this is the last one. I can't take it. We are making donuts today and going back to what we know at Lilyshop .... sugar and glitter. Not together .... well maybe .... but you get what I mean. So eat your hearts out healthy people, because after this quinoa stuffed acorn squash recipe (which is pretty amazing) we are making homemade glazed biscuit donuts that will rock your world. Mmmmmmmm. 

Quinoa Stuffed Acorn Squash

2 large acorn squashes (halved and seeds removed)
3 tablespoons extra virgin olive oil, divided, plus one tbs for brushing on the squash
Salt and Pepper
1 cup dry, quinoa, rinsed
2 cups filtered water
1 can of black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1/4 cup chopped scallions
1/2 cup feta, crumbled
1/2 cup raw almonds (coarsely chopped)
3 teaspoons red-wine vinegar

1. Preheat your oven to 400 degrees F.

2. Cut acorn squash in half (If it's too tough to cut, place a serrated knife in the center and saw back and forth until it's stuck then use a mallet and hit down on the center of the knife until it breaks through the squash.)

3. Scoop out the inside of the acorn squash and toss the center goop out. Drizzle with olive oil (about 1 tablespoon) and sprinkle with kosher salt and pepper. Roast cut side down for for about 20-30 minutes (depending on your squash size) or until your squash is tender in the middle (you can pierce it with a fork) and brown around the edges.

3. While the squash is cooking, rinse your quinoa (ALWAYS rinse it - it will taste better) in a strainer and then bring the 1 cup of quinoa and 2 cups water to a boil in a small sauce pan.

4. Once the quinoa has come to a boil, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. (Or follow the directions on the back of your quinoa)

5. Remove from heat and let the quinoa cool.

6. Toast your almonds over low heat with one tablespoon olive oil for about 2 minutes then remove and chop the almonds along with your cilantro and scallions.

7. Add your chopped almonds, scallions, cilantro, 1/2 cup feta, 1 can rinsed black bean, 3 teaspoons red-wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

8. Fill up your squash halves with the quinoa and eat!