2 acorn squash, or other variety
½ cup Mother Raw Balsamic Dressing & Marinade, divided
1 apple, roughly chopped
¼ tsp ground cinnamon
2 cups cooked quinoa
1 cup baby spinach, roughly chopped
½ cup sunflower seeds
¾ cup microgreens
½ cup Mother Raw Balsamic Dressing & Marinade for reduction, optional
Fall is right around the corner and we have a dish that’s giving MAJOR Main Course Energy! Mother Raw’s Loaded Acorn Squash Bowls is a hearty dish that will have all your guests begging for the recipe. This dish is so good you’ll want to eat the bowl, which you can since this dish is made right in the squash itself!
Preheat the oven to 400 F.
Halve squash lengthwise. Remove and discard seeds.
Pour 1 tablespoon of Mother Raw Balsamic Dressing & Marinade into each squash half and brush all over the insides to coat.
Place squash halves cut side down in a cast iron pan or baking sheet. Roast for 25 minutes.
In a large bowl, stir the apple with cinnamon. Add in quinoa, spinach, sunflower seeds and remaining ¼ cup dressing. Stir to combine.
Flip squash halves and fill with quinoa mixture. Place back in the oven and continue roasting until squash is fork tender and apples are tender crisp, 15 to 20 minutes.
To make dressing reduction, place dressing in a small saucepan over medium heat. Cook, stirring often until thickened and slightly reduced, about 5 minutes.
To serve, dollop reduced dressing, if using, over squash. Top with microgreens.
Mother Raw’s Loaded Acorn Squash Bowls
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