INGREDIENTS
1
acorn squash
2 tsp
olive oil (plus additional for drizzling on squash)
salt and fresh ground pepper
1/2 cup
uncooked quinoa (rinsed)
1 cup
water
1 cup
finely chopped yellow onion
1/4 cup
sliced almonds
1/2 cup
roasted pumpkin seeds
1/4 cup
dried tart cherries (chopped)
2 cups
baby spinach (chopped)
1 tbsp
fresh oregano (chopped)