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
Ingredients
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1
Acorn Squash
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1/2 cup
Quinoa (we used rainbow)
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1
diced heirloom tomato
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1/2 cup
feta (goat) cheese
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1 cup
red onion
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6 pieces
"bacon" tempeh or eggplant
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1 tablespoon
coconut oil -- split
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Salt and Pepper to taste
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2 cups
spinach
Directions
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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
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Prepare quinoa per package directions.
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Prepare bacon. We used the tempeh bacon, but you could use what you prefer. Dice or crumble
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Using 1/2 teaspoon of coconut oil, sauté the onions until soft. Add the spinach to wilt.
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Mix quinoa, bacon onion, spinach, feta cheese, tomato in a bowl and mix well. Salt and pepper to taste.
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When your acorn squash is tender, fill the center with the quinoa mix and serve. (we topped this with just a little parmesan cheese.
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