The perfect meal for those chilly fall evenings that is sure to get your taste buds dancing!
1 acorn squash (halved, seeds removed)
1/4 cup uncooked quinoa
1/2 cup water or broth of choice
1 cup quartered Brussels sprouts
1 cup diced sweet potato
1/2 tablespoon extra virgin olive oil
salt and pepper (to taste)
garlic powder (to taste)
1/2 cup cranberries
1/2 cup crumbled goat cheese
Preheat oven to 400*F.
Cut acorn squash in half and scoop out seeds with spoon. Place squash cut-side down on a baking sheet lined with aluminum foil. Transfer to middle rack of oven to roast for 30-35 minutes, or until flesh is easy to pierce with a fork.
While squash begins to roast, wash Brussels sprouts and sweet potato. Quarter Brussels sprouts and dice sweet potato into uniform sizes. Combine in large bowl with ½ tablespoon EVOO, salt, pepper and garlic powder. Toss to coat.
Remove baking sheet from oven, spreading Brussels sprouts and sweet potato out onto remainder of baking sheet. Return to oven to continue roasting 15-20 minutes.
Combine quinoa and water or broth in medium sauce pan. Bring to a boil before reducing to a simmer. Cover and allow to continue simmering until water is absorbed, about 15-20 minutes.
Spread cranberries on a small baking sheet line with aluminum foil and allow to roast for 5 minutes, or until berries just start to soften.
Remove squash, vegetables and cranberries from oven and allow to cool slightly.
In a large bowl, combine quinoa with Brussels sprouts, sweet potato, cranberries and goat cheese before stuffing acorn squash halves with mixture.