INGREDIENTS
2
acorn squash (1-1/4 to 1-1/2 lb. each)
2 tbsp
olive oil
4 tbsp
honey
1/2 cup
chopped cashew nuts or walnuts
2 tbsp
lemon juice
2 cups
water
1 cup
quinoa
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
2 tbsp
thinly sliced green onion
1/3 cup
Feta Cheese or Goat Cheese
1 cup
frozen spinach
1/2 tsp
dry thyme