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Cranberry Pecan Quinoa Stuffed Acorn Squash
Ingredients
  • subheading: For the acorn squash:
  • 2 medium acorn squash, cut in half and seeds removed
  • 4 teaspoons virgin melted coconut oil (or sub melted butter)
  • 2 tablespoons brown sugar (or coconut sugar)
  • ½ teaspoon kosher salt
  • cinnamon, for sprinkling
  • subheading: For the quinoa:
  • ½ cup uncooked quinoa
  • 1 cup water
  • 1 teaspoon virgin coconut oil
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ½ cup dried cranberries
  • ½ cup toasted pecan halves, chopped
  • subheading: For the sauce:
  • 2 ounces goat cheese or feta crumbles
  • 1 teaspoon orange or lemon zest
  • 1 tablespoon fresh squeezed orange or lemon juice, plus more as needed
  • Pinch of salt and pepper
  • subheading: For garnish:
  • 2 teaspoons Fresh thyme leaves
  • Honey or hot honey
Steps
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