Suffed Squash

 It's fall, so let's get festive with a stuffed squash recipe! In the future I think I'd add sausage or goat cheese to up the protein quotient. I also made half a dinner squash and half a dessert squash (butter and cinnamon sugar), and it was a great choice!

 

3 Acorn Squash
3 3 cups cooked grains (I used 2 cups rainbow quinoa and 1 cup rice)
1/3 cup chopped dried cranberries
1/2 cup chopped nuts
1 bunch of green onions, spring greens chopped
Dressing:
1 1/2 Tablespoons rice wine vinegar
2 Tablespoons olive oil
1/4 cup fresh squeezed orange juice
1 Tablespoon orange zest
1/2 teaspoon tumeric
1/2 teaspoon tarragon
1/2 teaspoon thyme

Instructions

1. Slice Acorn squash in half and scoop seeds. Cook at 400 F for 40 minutes on a cookie sheet.
   
2. Cook grains according to instructions.
   
3. In medium bowl, add cooked grains, chopped nuts and cranberries.
   
4. Whisk dressing ingredients together and toss with grain mixture. 
   
5.  Fill squash halves with grain mixture and pop back in the oven for 20 minutes.
   
6. Garnish with green onion and cheese.
7. Dig in!