Quinoa Stuffed Acorn Squash

Serves 4

2 Acorn squash cut in half and deseeded
1 Cup Rainbow Quinoa
1/2 medium onion Diced
16 oz Mushrooms Diced
1/4 Tsp Parsley
1/4 Tsp Celery Seed
1 Tsp Salt
2 Cups Tomato Sauce ( 16 oz can of diced tomatoes in sauce)
2 Bell Peppers deseeded and diced

Directions:
1. Preheat oven to 350. Slice acorn squashes in half and scoop out the seeds. Place them skin side up on your oiled baking dish.
2. Cook squash for 35 – 40 minutes.
3. In a medium pot boil 2 cups of water. Once boiling add in your rinsed quinoa and turn the heat to a low simmer for 15 minutes. Then turn off heat and allow for quinoa to absorb the rest of the water,
4. In a medium oiled pan over medium heat add in your diced bell peppers and onions and cook for 5 minutes, then add in your mushrooms, tomato sauce, celery seeds, parsley, and salt. Simmer for 15 minutes.
5. When the Acorn Squash are done remove from oven and place on a plate. Scoop in quinoa and top it with your mushroom and red bell pepper sauce.