Ingredients

• 2-4 acorn squashes, halved and seeds removed – if you’re serving 2 people get 1 squash,
• 3 tablespoons extra virgin olive oil, divided, plus more for brushing on the squash
• sea salt and fresh ground pepper
• ½ cup dry, quinoa, rinsed –1 cups filtered water
• 1/2 cup chopped fresh parsley
• 1/2 cup feta, crumbled
• 1/2 cup raw almonds with skins, coarsely chopped
• 2 teaspoons red-wine vinegar

Instructions
Preheat oven to 425 degrees, Cut your squash in half and scoop out the seeds. Brush each squash half with a bit of olive oil, and season with some salt and pepper. Roast the squash cut-side down on a baking sheet until tender when pierced with a fork, and caramelized, about 30 minutes.

While the squash is cooking, bring the ½ cup well rinsed quinoa and 1 cups water to a boil in a small sauce pan.

Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Let the quinoa cool just a bit and then fluff with a fork.

While the quinoa and squash are cooking, wash and chop up your parsley and toast up the almonds. Coarsely chop up the almonds.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer the nuts to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside.

In a large bowl, combine the quinoa, 1/2 cup chopped parsley, 1/2 cup feta, almonds, 2 teaspoons red-wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Fill up your squash halves with the quinoa and dig in.

Got leftover quinoa? Just reheat it in a skillet with a touch of coconut oil or add almond milk and raisins for a yummy breakfast cereal the next morning.

“Blockage is disease/Flow is health” 😊

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