Quinoa Stuffed Acorn Squash

•  ¼ Cup Quinoa, cooked in ½ cup water until water is absorbed, about 15 minutes – Bulk Aisle 5
• 1 Local Medium Acorn Squash, halved and seeded - Produce
• ¼ Cup Walnuts, coarsely chopped – Bulk Aisle 5
Cup Walnuts, coarsely chopped – Bulk Aisle 5
• ¼ Cup Dried Tart Montmorency Cherries – Packaged Bulk Aisle
• 1 Tbsp. Local Honey – Aisle 2
• 1/8 Tsp. Frontier Organic Ground Cinnamon – Bulk Herbs & Spices
• Spectrum Olive Oil Spray – Aisle 3

Preheat oven to 350˚ F.  Spray the squash with nonstick cooking spray. Mix warm quinoa, honey, walnuts, cherries, and cinnamon.  Stuff each squash half with the mixture and bake in a covered dish for 45 minutes or until squash is tender.