Seasonal fall dinners are some of my favorite to create using warm combinations of savory and sweet ingredients like quinoa and red bell peppers with sweetness from chopped apples blended with a few other ingredients make this dish an easy week night meal that you can have ready in under 30 minutes.
Bring quinoa and water to a boil on stove, following cooking instructions on package.
Halve the acorn squash and scoop out seeds (discard seeds into trash) place halves open side up to sprinkle with spices to taste and drizzle with 1 tbsp olive oil. Massage olive oil and spices with bare hands inside and outside of squash.
Turn halves with open side facing down into roasting dish and place into oven for 25 minutes.
Wash asparagus, trim bottom half inch off of stems and place on roasting dish. Drizzle with remaining 1tbsp olive oil and sprinkle lightly with salt, pepper and garlic powder to taste.
Place Asparagus in Oven with acorn squash once there is only 15 minutes remaining on the timer.
In the meantime, chop and core apple, red bell pepper, green onions and parsley.
Start cooking bacon (or turkey bacon) according to package instructions until well done.
In a large skillet, over medium heat – add 1tbsp ghee with chopped bell peppers, green onions and apple. Stirring occasionally, careful no to burn.
Add parsley and quinoa to skillet, stirring to evenly mix. Add torn bacon pieces to mix if desired.
Remove Asparagus and Squash from oven. Let sit to cool for 5 minutes.
Spoon filling into open halves of acorn squash. Plate with asparagus on side and sprinkle with fresh parsley for garnish and added health benefits if desired.
Serve & Enjoy.
Brands I Use and Love:
I ordered the acorn squash, quinoa, apples, parsley, ghee and bacon from milkandeggs.com (use code: beachlife for $20 off your first order of $40 or more.)
4th & Heart Ghee: (I used their white truffle flavor for this recipe.) You can purchase a variety of their flavors on Amazon here: bit.ly/Buy4thHeartTruffleGhee