Quinoa Stuffed Acorn Squash Boats

• 3 acorn squash, seeds removed and cut in half
• 1 large onion, diced
• 4 cups tightly packed kale
• 1/2 cup quinoa, dry
• 1 cup mixed bell peppers, diced
• 2 Tbsp Organic Liquid Coconut Oil
• 1 tsp each fresh rosemary, oregano, sage, and thyme, finely chopped
• salt& pepper, to taste
• dried cranberries, for garnish
• 1/2 cup Organic Liquid Coconut Oil
• 2 Tbsp lemon juice
• 1 Tbsp & 1 tsp maple syrup
• 1 tsp fresh sage, finely chopped
• 1/2 tsp cinnamon
• 1/4 tsp salt

1. Preheat oven to 350 degrees.

2. Cut acorn squash in half and remove seeds.

3. Place squash halves upside down in a baking dish with 1/2 cup water for 30 minutes (if you need to use 2 baking dishes, then use 1/4 cup water in each dish).

4. In a small pot, cook the 1/2 cup dry quinoa according to package instructions. Set aside.

5. Meanwhile, sauté the onion, bell peppers, and herbs in the Liquid Coconut Oil with Garlic in a large pan on medium low for about 10 minutes.

6. Add kale, quinoa, salt, and pepper, and sauté for a final 1-2 minutes.

7. Remove the squash from oven, flip up, and stuff with quinoa mixture evenly between all 6 squash boats.

8. Return to the oven and bake for 25 more minutes or until squash has reached the softness desired.

9. Sprinkle with dried cranberries (if desired) and drizzle with the Garlic-Sage Vinaigrette.

10. Serve warm.