The Foodie

 Vegetarian Stuffed Acorn Squash is a wholesome and beautiful dish that's perfect for fall. The sweet acorn squash is filled with a savory mixture of grains, nuts, and spices. Ingredients: Acorn squash (2, halved and seeds removed) Quinoa (1 cup, cooked) Dried cranberries (1/2 cup) Chopped pecans (1/2 cup) Olive oil (2 tablespoons) Maple syrup (1 tablespoon) Cinnamon (1 teaspoon) Salt and pepper to taste Instructions: Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil and place cut side down on a baking sheet. Roast for 25-30 minutes until tender. In a bowl, mix cooked quinoa, dried cranberries, chopped pecans, maple syrup, cinnamon, salt, and pepper. Flip the roasted squash over and fill with the quinoa mixture. Bake for an additional 10 minutes. Serve warm.

 This Mediterranean Quinoa Bowl is a wholesome meal featuring fluffy quinoa, fresh vegetables, olives, and feta cheese, all drizzled with a tangy lemon dressing. Ingredients: Quinoa (1 cup, cooked) Cherry tomatoes (halved) Cucumber (diced) Red onion (thinly sliced) Kalamata olives (pitted) Feta cheese (crumbled) Olive oil Lemon juice Fresh parsley (chopped) Salt and pepper Instructions: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine. Garnish with fresh parsley before serving.