Stuffed Acorn Squash Bowls

Went to Avila Barn today with my friend and her 3 &4 year old and my mom. Had a great time on the tractor ride and seeing all the goodies Avila always has to offer. I decided the acorn squash looked so cute, couldn't resist making something with them. This is what I came up with! This dish could also be made into a vegetarian/vegan dish by omitting the chicken and just do all water or veggie stock!

2 Acorn squash *

3 medium shallots

5 cloves of garlic

1 tablespoon cilantro

2 green onions

1/2 cup craisins

1 rotisserie chicken **

juice of 1/2 a fresh lemon

1 cup quinoa

3/2 cup water

1 can chicken broth

1/4 cup roasted and chopped almonds

olive oil

salt and pepper

Directions: 

• Preheat oven to 400 degrees
• Cut acorn squash in half and remove seeds
• Place in a baking dish and brush olive oil all over the inside and outside, season with salt and pepper. 
• Roast for approximately 30 minutes until you can easily pierce the squash with a fork.
• Chop 
• While squash is cooking, in a pan on the stove add 1 tablespoon olive oil and saute shallots and garlic. 
• Add rotisserie chicken (chopped) and cook for 3 min just to get warm. Add quinoa and let cook for about 2 minutes just to toast the grain. 
• Add 1 can chicken broth and 3/4 cups water. 
• Cover and let cook, stir occasionally with a fork. 
• When quinoa is cooked remove pan from the heat, add 3 cups fresh spinach, cilantro, craisins and green onions. 
• Juice the lemon and mix everything together. 
• Put the quinoa mix in the acorn squash bowls and put the squash bowls back into the oven and cook about 10 more minutes. 
• Remove and sprinkle with almonds.
• Serve!

* This could serve 4 people. Stephen and I each ate 1/2 of an acorn squash.
** You can substitute the chicken for sausage if you want too!