A tasty fall inspired dish with a zest that will hit the spot. Plenty of nutrients such as vitamin A & C, to name a few, that perfectly complements it's amazing flavor.

Ingredients

• 2 medium Acorn Squash, cut in half and seeded

• 4 tbsp sesame seed oil

• 1 cup uncooked Quinoa

• 1 medium red onion, finely chopped

• 1 red bell pepper, finely chopped

• 4 large kale leaves, stems removed and finely chopped

• 1 tsp oregano

• 1/2 tsp ground sage

• 1/2 tsp ground ginger

• 1/2 cup walnuts, chopped

• 2 limes

• salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Place the squash on a baking tray and add half a tbsp of sesame seed oil to each half of the squash. Sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.

2. While the squash is roasting, prepare the quinoa according to the instructions on the package.

3. Heat 2 tbsp of sesame seed oil in a large skillet on medium-high heat and sauté the onions and bell pepper until they soften, approximately 7 minutes. Stir frequently. Add the kale, ginger, oregano, sage and cook for approximately 3 minutes, or until the kale wilts. Add salt and pepper to taste. Stir frequently. Add the walnuts and cooked quinoa and stir until completely combined.

4. Fill the squash with the vegetable and quinoa filling and squeeze 1/2 a lime over the top of each squash.

Time

• 1 hour 30 minutes