Spiced-roasted acorn squash tossed with crispy quinoa and chimichurri for a lovely side dish or simple vegan-friendly lunch.
1 acorn squash
1/4 cup plain, whole milk yogurt
1 tablespoon smoked paprika
2 teaspoons sucanat or brown sugar
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried Mexican oregano
1 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon chipotle powder
½ teaspoon black pepper
½ teaspoons sea salt
1/4 cup cooked quinoa
2 teaspoons olive oil
Keywords: roasted acorn squash, chimichurri, crispy quinoa