Anchored

It’s the first day of fall, or at least close, so stuffed acorn squash it is!

Ingredients

• 3 acorn squash
• Quinoa
• Dried cranberries
• Feta cheese
• Kale
• Avocado oil
• Salt
• Pepper
• Nut of choice (I chose cashew)

Directions

• Preheat oven to 400 degrees
• Cut acorn squash length wise and scrape out seeds

• Coat with avocado oil and sprinkle with salt and peoper
• Put on edges baking sheet open side up for 45 minutes
• Meanwhile make the quinoa (don’t forget to rinse it first!)
• Once quinoa is done heat a skillet with avocado oil and sauté the kale leaves with salt till wilted and turn off heat
• Add in the quinoa, cranberries, nuts and lastly feta

• Once the acorn squash is done, fill each half with the quinoa kale salad mix and bake for another 5-10 min.
• Eat warm!