Keep It Clean: Acorn Squash Stuffed with Spiced Quinoa

After all the tooth-achingly sweet, deliciously cheesy, and glutenous recipes that I have been posting lately, I feel like I need to tell you that I haven't completely fallen off the clean food wagon.

More often than not, you will find me happily enjoying healthy options {and usually posting them on my Instagram}, though -- if it isn't obvious -- I really like sharing all the naughty things. They're just a lot more fun to take pictures of for some reason.

Though I've definitely indulged in some enticing goodies lately, I've continued to try to "keep it clean" for the majority of the time, especially since my surgery is right around the corner. I'm keeping my fingers crossed that it will all go smoothly and that recovery will be quick so I can get into the full swing of cooking as the holidays approach.

Fall is such a foodie season with all the scrumptious and creative treats that come with Halloween, Thanksgiving and all the other holidays that take place during the last few months of the year. But, you don't have to eat poorly in order to celebrate the flavors of fall.

In fact, this dish is packed with both nutritious ingredients and the essence of autumn.

Quinoa remains one of my go-to dishes for any time I need something healthy, versatile and tasty. I can't even tell you how many different quinoa combinations I've come up with since I discovered it a few years ago. Every time I make it, I'm pleasantly pleased with the result.

This Acorn Squash Stuffed with Spiced Quinoa was no different. Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa. If you've never tried cinnamon in a savory dish, I urge you to try it out... it lends an amazing warmth and subtle sweetness that works so well in dishes where you might not expect it. The crunchy toasted almonds and sweet, chewy cranberries complete the flavor party.

I love that these make elegant individual servings that would work as an appetizer or side dish for a dinner party. {Sort of like these... don't forget to enter to win your own set!}

What are some of your favorite healthy and festive fall recipes? I'd love to give some of them a try!

Acorn Squash Stuffed with Spiced Quinoa
1 cup quinoa, rinsed
1 1/4 cups water
1 cinnamon stick
1 bay leaf
1/2 cup sliced almonds, toasted
1/3 cup dried cranberries {preferably unsweetened}
3 tablespoons extra virgin olive oil
2 tablespoon apple cider vinegar
1 teaspoon pure maple syrup
1/4 teaspoon sea salt

2 acorn squash, cut in half, seeds removed
Olive oil
Maple syrup
Sea Salt

1. Preheat oven to 400. Prepare a baking sheet by lining with foil.

2. Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.

3. Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

1. Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}

2. Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.

3. In a large bowl combine cooked quinoa, toasted almonds and cranberries.

4. In a small bowl, whisk together olive oil, cider vinegar, maple syrup and salt. Pour over quinoa mixture and toss to coat.

5. Scoop quinoa into cooked acorn squash halves.

6. Return to oven and bake for about 10-12 minutes or until the top starts to become toasty.