Cheesy Acorn Squash Quinoa

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Salt

  Table

  2 tsp or 12g

• Squash

  Winter, all varieties, raw

  1 cup, cubes or 116g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar or colby cheese

  Low fat

  2 cup, shredded or 226g

Directions

1. 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. Set aside.
2. 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
3. Scoop the tender squash into a bowl and mash until smooth
4. When quinoa is done cooking (about 20 minutes), fluff with spoons then add the squash and cheese. Stir to combine and serve.

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