Stuffed Acorn Squash

Method

Preheat the oven to 375°.

Cut squash into half and remove the seeds. Put squash into a baking glass and add water to prevent it from drying-out while roasting.

Cover it with foil and roast for 40 minutes.

Sauté the celery stalks, yellow onion, and mushrooms.

Add the purple cabbage, apple, garlic, and pepper.

Add dried cranberries, pecans, and chopped parsley.

Put cooked quinoa in a large bowl. Add the sautéed veggies and mix well.

Pour the filling inside roasted acorn squash and serve immediately or place back in the oven for 10-15 minutes to caramelize the tops.