Cover the acorn squash in olive oil. Place in a baking dish, cover with foil and bake for 30-35 minutes, until the flesh is easily pierced with a fork.
Meanwhile, cook quinoa with water according to directions. Place nuts in a frying pan on stove top and toast for about 5 minutes, or until lightly browned.
In another bowl mix olive oil, lemon, salt and pepper.
When quinoa is finished add your lemon dressing, green onion, spinach, cheese, thyme and toasted nuts. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
When squash is finished baking, let cool. Cut in half and scoop out seeds. Drizzle each half with 1/2 tbsp of honey. Stuff each half with quinoa mixture. Drizzle remaining 1/2 tbsp of honey each over each acorn. Bake 20 minutes.
Quinoa Stuffed Acorn Squash https://delightfulmomfood.com/quinoa-stuffed-acorn-squash/ September 5, 2013