1 acorn squash
24 oz dried uncooked quinoa
cold-pressed extra virgin olive oil
1 red bell pepper chopped
Preheat your oven to 400 degrees Fahrenheit.
Cut the acorn squash in half and remove the guts. Coat the inside with cold pressed extra virgin olive oil and place it face down where the inside is facing down on a baking pan.
Bake for an hour and 15 minutes or until it is soft enough that you can stick a knife through it.
Once ready, take it out and cut the halves in half to make 4 pieces of squash.
While the squash is baking, cook the quinoa as normal. Once all the water is gone in the pot, add your cold-pressed extra virgin olive oil and season with himalayan salt, cayenne pepper, and minced garlic. Mix in the red bell pepper.