- 1 acorn squash
- ½ c. quinoa
- 1 ¼ c. water
- ¼ tsp. curry powder (included in spice packet)
- 1/8 tsp. cinnamon (included in spice packet)
- ¼ c. raisins
- 1 c. kale, finely chopped
Preheat oven to 400 degrees. Cut acorn squash in half and remove seeds, place cut side down on a cookie sheet and bake for 35 minutes, until fork-tender.
Meanwhile, rinse quinoa in a fine mesh strainer under cold water. Combine quinoa, water, spices, raisins and kale in a pot. Bring to a boil, immediately reduce heat to low, cover and cook for 20 minutes, or until liquid evaporates.
Once the acorn squash is finished cooking, add the quinoa mixture to the scooped out center and enjoy!