Acorn Squash - Greek Influenced

By Vegegail • September 30, 2012 • 0 Comments

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Author Notes: What to do with leftovers, or the "only one left" things you have in the fridge. The acorn squash added a sweetness to the quinoa mixture. You can use less onion if you like, or I think adding just a touch of garlic would also be good. You could probably add just about anything! - Vegegail

Serves 2

1 Acorn Squash
1/2 cup Quinoa (we used rainbow)
1 diced heirloom tomato
1/2 cup feta (goat) cheese
1 cup red onion
6 pieces "bacon" tempeh or eggplant
1 tablespoon coconut oil -- split
Salt and Pepper to taste
2 cups spinach

Cut your Acorn Squash in half, remove seeds --- brush with melted coconut oil, add salt and pepper to taste. Bake 400 degrees, 20 minutes or until soft
Prepare quinoa per package directions.
Prepare bacon. We used the tempeh bacon, but you could use what you prefer. Dice or crumble
Using 1/2 teaspoon of coconut oil, sauté the onions until soft. Add the spinach to wilt.
Mix quinoa, bacon onion, spinach, feta cheese, tomato in a bowl and mix well. Salt and pepper to taste.
When your acorn squash is tender, fill the center with the quinoa mix and serve. (we topped this with just a little parmesan cheese.