Acorn Squash - A Healthy, Light & Vegetarian Summer Favorite

• 1 cup uncooked quinoa
• 2 acorn squash
• 1 (15 1/2 ounce) can cannellini beans
• 1/4 cup olive oil
• 2 tablespoons fresh parsley
• 2 tablespoons of fresh mint
• 2 tablespoons fresh basil
• salt & pepper, to taste at end
• 1 avocado
• feta cheese
• fresh lemon or lime

1. Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato).
2. In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water).
3. Add can of Cannellini beans to quinoa.
4. Add 1/4 c of olive oil to quiona.
5. Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper).
6. Right before you remove squash from oven (as quinoa has cooled) add fresh herbs to quinoa.
7. To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.

quinoa, acorn, cannellini beans, olive oil, fresh parsley, mint, fresh basil, salt, avocado, feta cheese, fresh lemon

Taken from www.food.com/recipe/acorn-squash-a-healthy-light-vegetarian-summer-favorite-531947 (may not work)