1 cup quinoa, multi colored

11⁄2 cups filtered water (may add additional if needed to cook the


juice of 1-2 lemons (use 1 but if lemon isn’t really juicy use more)

1 teaspoon ground sumac

1/3 teaspoon ground cinnamon

1 tablespoon olive oil

1/2 cup pumpkin seeds

1/2 cup dried cranberries

1 tablespoon zest of lemon

1 teaspoon fresh rosemary

1 teaspoon parsley


1 large acorn squash

2 teaspoons coconut oil

sea salt and black pepper to taste


Preheat oven to 350 degrees F. Cut acorn squash in half, scoop the seeds out of the center. Add 1 teaspoon of coconut oil into each center of the two halves of the squash. Sprinkle with sea salt and black pepper. Bake for 30-45 minutes or until soft.


Rinse thoroughly until water is clear. Bring water to a boil and add quinoa, cook for 20 minutes (add additional water as needed). You’ll know when the quinoa is done when it’s fluffy and pops open. Fluff with a fork. In a large bowl, combine quinoa with all remaining ingredients.

Stuff the acorn squash until half full with the quinoa and pack in (you will have leftover quinoa). Drizzle the top of the stuffed acorn squash with olive oil and top with fresh sprig of rosemary. Bake again for 10 minutes or until the top of the quinoa is a bit crisp and golden brown.

Serve with additional quinoa on the side.

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