Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: bake entree vegetarian vegan soy-free nut-free gluten-free quinoa fall winter
I love acorn squash in particular, because they can serve as individual vessels just waiting to be stuffed and baked. These particular two are stuffed with slow-cooked onions and apples – perhaps two of my favorite things in life. A tip for parents: after cutting the tops off, I didn’t want to waste the extra squash, so I diced it up and steamed it quickly on the stovetop. Cullen gobbled it up for dinner while we waited for ours to finish baking!
