Stuffed Acorn Squash Bowls
Vegan, Gluten Free
Happily Serves 2
ALL ORGANIC INGREDIENTS
1 Acorn Squash
1 TBSP Coconut oil
1 Cup Tri-Color Sprouted Quinoa
1 Cup Bone Broth (or vegetable broth if vegan)
1 Red Onion
1 Red Bell Pepper
1 Cup Green Bell Pepper
2 Green Onion Stalks
1 tsp garlic
Himalayan Sea Salt
Pepper to taste
Cut or mince Garlic, let sit 5 minutes.
Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.
Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
(One cup to one cup, cooked like rice, leave the lid on).
Cook for 10 minutes, do not over cook.
Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
Add Garlic and salt and pepper.
Remove from heat, add all ingredients together and fill squash bowls.