Quinoa veggie stuffed acorn squash 2 acorn squash 2 cups cooked quinoa 1/2 yellow onion 4 cloves garlic 1 cup of baby bella mushrooms 2-3 leaves of kale 1 teaspoon turmeric 1/2 teaspoon cumin 1 teaspoon Italian seasoning 1 tablespoon ghee or olive oil for sautéing Salt and pepper to taste Roast acorn squash in a 375 degree oven for 45 to 70 minutes or until the squash is tender. *Tip: Most recipes suggest cutting the squash in half, scooping out the seeds and membrane and then brushing it with olive oil before roasting it. To save time, I put the whole squash in the oven for the same amount of time. You know it’s done when you can squeeze it with an oven mitt.