Super easy to make Incredibly versatile Perfect for a crowd
Acorn Squash | Olive Oil Quinoa | Button Mushrooms Garlic | Dried Cranberries Peas | Walnuts | Lime Juice Salt | Pepper | Spring Onions
Score flesh of each squash and scoop out seeds. Place cut side up in a large baking dish. Brush with a light coat of olive oil, season and bake for 25 to 30 minutes
Spoon the quinoa mixture over the squash, top with the crispy mushrooms, and return to the oven for 5-10 minutes. Sprinkle spring onions on top and serve warm.