INGREDIENTS

  • 2 cups cooked quinoa, leftover
  • 2 tablespoons fresh parsley , minced
  • 1 teaspoon olive oil
  • 3 garlic cloves , minced
  • 2 medium acorn squash , halved and seeded
  • 1 (15ounce)can black-eyed peas
  • 1/4 cup organic sunflower seeds , dry, pan roasted
  • 1/4 cup red bell peppers , finely diced
  • 1/4 cup celery , finely diced
  • 2 teaspoons lemon juice , freshly squeezed
  • 2 teaspoons soy sauce
  • 1 tablespoon oil, for oiling the squash skin

DIRECTIONS

  1. Preheat oven to 350°.
  2. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu.
  3. Lightly oil the squash skin, withOil, to prevent splitting.
  4. Stuff each squash half with the quinoa stuffing.
  5. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash.
  6. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.
  7. The squash may be steamed for 45 minutes instead of baking. Any beans may be substituted for Black Eyed peas.