Quinoa-stuffed acorn squash

Do you have quinoa cooked up?  If not, cook some quinoa.

Cut acorn squash in half and scoop out seeds.  Place cut-side down in a baking dish with a few tablespoons of water.  Bake at 350-400 degrees F (temperature is flexible and can be set to accommodate other things you’re baking at the same time) until the squash is tender (20-30 minutes?).

After the squash is in the oven, chop some onions, garlic, and bell peppers (you can toss in almost any veggie you like here).  Saute in olive oil, then remove from heat and stir in the cooked quinoa.  Add dried fruit — I used golden raisins, but cranberries would be good.  Season to taste with salt and pepper.

When squash is tender, turn them over and fill the squash “bowls” with the quinoa mixture.  Top with toasted almonds and bake for 5-10 more minutes.