Vegetarian Stuffed Acorn Squash

It's October. Tis the season for squash-based meals and sides! Here's one I adapted from Martha Stewart's website.

INGREDIENTS:
1 acorn squash
1 cup quinoa, cooked according to the package
1/4 cup feta
chopped nuts; walnuts, pistachios, what ever kinds you like
1 TBSP lemon juice (fresh or bottled)
olive oil

Place squash face down to bake

salt

1. Preheat oven to 400. Wash acorn squash and slice in half; scrape the insides out. Coat the inside with olive oil and sprinkle with salt. Place face down on a baking sheet for 20 minutes or until a fork easily goes in to the yellow flesh.

2.  While the squash is cooking, in a medium size bowl combine cooked quinoa, feta, nuts, lemon juice and a sprinkle of salt. Mix well.

3. After the 20 minutes are up, test the squash to make sure a fork easily slides into the yellow flesh. Spoon the quinoa mixture into the squash and serve hot. (You can eat everything except for the green skin.)