Stuffed Acorn Squash with Ezekiel 4:9 Sprouted Whole Grain Bread Crumbs

Ingredients 

• 2 Slices of Ezekiel 4:9 Sprouted Whole Grain Bread
• 2 large acorn squash
• 2 tablespoons extra-virgin olive oil
• ¼ tsp pepper
• ½ tsp salt
• ½ cup onion, finely chopped
• 1 garlic clove, minced
• ½ cup apple, peeled and diced
• ½ teaspoon ground cinnamon
• ½ teaspoon dried sage
• ¼ teaspoon ground nutmeg
• ½ cup cooked quinoa (or brown rice)
• ½ cup dried cranberries
• ¼ cup chopped walnuts
• ¼ cup Parmesan cheese, grated

Directions 

1. Preheat oven to 375°F.
2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast for 30-40 minutes until tender.
5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread
6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
7. Add the onion and garlic, sautéing until softened, about 3 minutes.
8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
12. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the topping is golden and crispy.
13. Serve warm and enjoy!