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Quinoa Stuffed Acorn Squash

Serves 4 | Prep Time 15 minutes | Cook Time 45 minutes

Ingredients

2 cups Eden Quinoa, leftover, cooked
or Eden Red Quinoa

2 Tbsp fresh parsley, minced

1 tsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

2 medium acorn squash, halved and seeded

15 ounces Eden Black Eyed Peas, 1 can, rinsed and drained

1/4 cup organic sunflower seeds, dry, pan roasted

1/4 cup red bell pepper, finely diced

1/4 cup celery, finely diced

2 tsp lemon juice, freshly squeezed

2 tsp Eden Shoyu Soy Sauce

1 Tbsp Eden Safflower Oil, for oiling the squash skin

Directions

Preheat oven to 350°. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu. Lightly oil the squash skin, with Eden Safflower Oil, to prevent splitting. Stuff each squash half with the quinoa stuffing. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.

The squash may be steamed for 45 minutes instead of baking. Any Eden Beans may be substituted for Black Eyed Peas.

Nutritional Information

Per serving: 591 calories, 14g fat (21% calories from fat), 23g protein, 97g carbohydrate, 29g fiber, 0mg cholesterol, 221mg sodium