3 acorn squashes
1 10-oz package Sweet Earth Tuscan Savory Grounds
2 tablespoons olive oil, divided
½ cup quinoa
1 ½ cups vegetable broth
½ red onion, diced
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon black pepper
¼ cup chopped parsley (plus additional for garnish)
¼ cup chopped walnuts
¼ cup dried cranberries
1 teaspoon fresh lemon juice
Preheat oven to 375 F and Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan.
Drizzle squash with 1 tablespoon olive oil & Cover with foil and bake for 30 minutes at 375 F
Meanwhile, cook quinoa with vegetable broth in a small pot with lid for 15 minutes. Mixture should be moist with some remaining broth in the pan, do not drain.
Heat remaining 1 tablespoon olive oil in a large sauté pan and sauté onion and garlic for 7 minutes. Add oregano, basil, black pepper, Sweet Earth Tuscan Savory Grounds, parsley, walnuts, cranberries, lemon juice and cooked quinoa (with remaining broth) and sauté for an additional 3 minutes.
Remove squash from oven and fill each cavity with quinoa stuffing, packing it with a spoon and mounding it over the top.
Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned. Remove from oven and garnish with additional parsley.