6 Servings 20 min Cook
2 Cup Water
1 Cup Vegetable Broth
1 1/2 Cup Quinoa
2 Tsp Salt
1 Cup, cubes Squash
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
2 Cup, shredded Cheddar Or Colby Cheese
Preheat oven to 400 degrees F.
Cut acorn squash in half and use a spoon to remove seeds and innards.
Rub squash with olive oil.
Season with salt and pepper.
Bake for 40 minutes to an hour, until squash is fork stender.
Bring water and vegetable stock to a boil and add the quinoa and salt.
Stir a few times then reduce heat to low and cover with lid
Scoop the tender squash into a bowl and mash until smooth
When quinoa is done cooking (about 20 minutes), fluff with spoons then add the squash and cheese.
Stir to combine and serve.