Acorn Squash - A Healthy, Light & Vegetarian Summer Favorite - cooking recipe

Ingredients

1 cup uncooked quinoa
2 acorn squash
1 (15 1/2 ounce) can cannellini beans
1/4 cup olive oil
2 tablespoons fresh parsley
2 tablespoons of fresh mint
2 tablespoons fresh basil
salt & pepper, to taste at end
1 avocado
feta cheese
fresh lemon or lime

Preparation

Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato).
In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water).
Add can of Cannellini beans to quinoa.
Add 1/4 c of olive oil to quiona.
Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper).
Right before you remove squash from oven (as quinoa has cooled) add fresh herbs to quinoa.
To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.