Calories: 294 Proteins: 10 Carbs: 51 Fats: 9 Serves: 6
3 medium acorn squash
2 Tbsp BBF Coconut Vinegar
2 Tbsp BBF Naturall Refined Avocado Oil
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1 Tbsp BBF Organic Agave
kosher salt
1 small red onion, chopped
1 1/2 cups mushrooms, chopped
1 cup brussel sprouts, chopped
2 Tbsp curry powder
1 tsp ground cinnamon
1/4 tsp cayenne pepper
2 cups BBF Organic Quinoa, cooked
1/2 cup loosely packed fresh basil leaves, chopped
2 Tbsp pumpkin seeds
1. Preheat oven to 425°F. 2. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, half of the avocado oil and agave in a small bowl. Brush the flesh side of the squash halves with some of the agave mixture and sprinkle with salt. Place the squash flesh-side down in the baking dish, brush the skin side with agave mixture and sprinkle with salt. Roast until squash is tender, about 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush with more of the agave mixture. 3. While the squash is baking, heat the remaining avocado oil in a medium saucepan over medium-high heat. Add onions and cook for about 3 minutes. Add the mushrooms and Brussels sprouts and cook for about 7 minutes. Add curry, cinnamon, cayenne pepper, and quinoa. Remove from heat and stir in basil and pumpkin seeds. Scoop into acorn squash bowls, garnish with a little basil and serve.
