Last night I decided to create a simple, yet very nutritious dish. I roasted an acorn squash and stuffed it with a light, refreshing salad.
- Shredded Kale
- Shredded Carrots
- Red Quinoa
- Olive Oil
I heated the oven to 375, cut the acorn in half and placed it face down on a baking sheet for about 40 minutes.
While the acorn was roasting, I began to create the salad using leftover quinoa. I kept the quinoa chilled since it played nicely into the balance of a crisp, cool salad to a warm, comforting squash.
*Sriracha on the side for the bf and nutritional yeast for me.