This high-fiber dinner will keep you full and your blood sugars stable. It's super flavorful and only takes 30-minutes to prepare!
What you need
4 small acorn squash
3 Tbsp olive oil
1 medium onion
2 cloves minced garlic
1 C quinoa, uncooked
2 tsp fresh thyme leaves
1/3 C dried cranberries, low sugar
1 small bunch of Swiss chard or kale (about 5 C)
Feta crumbles for serving
How you make it
Place rimmed baking sheet in oven and preheat to 425.
Cut 1/2 inch off the pointy ends of the squash and cut in half (this will help them sit upright). Scoop out the seeds.
Rub squash with 1 Tbsp oil and season with salt and pepper.
Arrange on the baking sheet hollow side down and roast for 25 minutes.
Meanwhile, in a saucepan, heat remaining 2 Tbsp oil on medium. Add onion and sprinkle of salt and pepper. Cook 7 minutes. Add garlic, and cook 2 more minutes.
Add quinoa and toss to coat. Then add thyme and 2 C water. Simmer, covered, for 10 minutes.
Stir in the cranberries and cook 5 more minutes.
Remove from heat and add chard/kale on top of quinoa. Place a clean towel over the top, and cover with lid. Let sit 10 minutes.
Transfer the squash to a platter. Fold chard/kale into the quinoa mixture, and divide among squash halves.
Top with feta.