Ingredients
- 2 acorn squash, halved and seeded
- 3 Tbsp. olive oil, divided
- ½ cups quinoa
- 1 lb. leeks, sliced
- ½ cup chopped walnuts
- ¼ cup chopped fresh sage
- ¼ cup chopped fresh thyme
- ¼ tsp. salt
- Pepper to taste
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Instructions
- Preheat oven to 425ºF. Drizzle a third of the olive oil over the cut side of the squash. Place the halves cut-side down on a baking sheet and roast until tender (20-35 minutes).
- While the squash is cooking, cook the quinoa according to package directions.
- In a skillet, heat remaining two-thirds of the olive oil. Sauté the leeks until they just begin to brown (4-5 minutes). Toast the walnuts with the leeks until slightly browned (1-2 minutes).
- When the quinoa is done, stir in the cooked leeks. Add the remaining ingredients except for the squash. When the squash is done, spoon quinoa generously into each half to serve.