½ cup quinoa, cooked
2 medium acorn squash, halved and seeded
½ cup walnuts, chopped
½ cup dried cherries
2 tablespoons barley malt (a gentler sweetener)
¼ teaspoon ground cinnamon
Grapeseed oil (or another vegetable oil)
- Preheat oven to 350 degrees. Lightly oil the squash
- Mix warm quinoa, barley malt, walnuts, cherries and cinnamon.
- Stuff each squash half with the mixture.
- Bake in a covered dish for 45 minutes or until squash is tender.