Half cut Acorn Squash filled with RollinGreens Classic Salt & Pepper, quinoa and dried cranberries baked to perfection. Perfect for a cold winter’s meal.

Serves 1-2 People

Ingredients

For Classic Salt & Pepper

• 1 bag Rollingreens Classic Salt & Pepper
• 2 cups water
• 2 tbsp olive oil

For the Quinoa

• 1 cup raw quinoa

For the Acorn Squash

• 1 acorn squash
• 1 tbsp olive oil
• 1 tsp sea salt

For Mixture

• ¼ cup dried cranberries
• 2 sprigs parsley

Instructions

1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn the burner heat off and set aside.
4. For the acorn squash, preheat oven to 400 degrees F. Wash, dry, cut in half and deseed acorn squash and rub squash with olive oil and salt. On a baking tray, add acorn squash and bake for 20-30 minutes. Bake squash until the top gets color.
5. For the quinoa, in a large pot fill ¾ way up with water and add salt. Bring to a boil and add rinsed quinoa. Boil quinoa for 5-7 minutes or until al dente. Strain and allow it to drain fully.
6. For the mixture, in a large mixing bowl, add ½ of the cooked RollinGreens Classic Salt & Pepper, ½ the cooked quinoa, dried cranberries, and chopped parsley and mix.
7. Fill each acorn squash with the mixture and place back into the oven for 5-10 minutes.

-Enjoy Chef Ko