Thanksgiving Stuffed Acorn Squash

Ingredients

• 2 acorn squash, halved and seeded
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil and season with salt and pepper.
3. In a bowl, combine cooked quinoa, cranberries, pecans, garlic, thyme, salt, and pepper.
4. Divide the quinoa mixture among the squash halves.
5. Bake for 30-35 minutes until squash is tender.
6. Serve hot and enjoy!