Gluten Free Fall Dinner Recipe

2 kabocha squash
11/2 cup of cooked quinoa (mixed with 2 tbsp ground flax seeds, 1/4 tsp celtic sea salt)
6-8 parsnips, washed, peeled and diced
4 oz bella mushrooms, diced
8-10 scallion stalks, washed and chopped
8 oz organic nitrate free turkey bacon (cooked and pulled apart into small pieces)
2 cloves garlic, peeled and finely chopped
1/2 tsp celtic sea salt, divided
1 tbsp fresh thyme, chopped
1 tbsp fried sage
2 tbsp olive oil
1 tbsp maple syrup

Prep: prepare quinoa, fry bacon (in olive oil), wash, peel and cut veggies
Preheat oven to 400. Line cookie sheet with parchment paper.
Wash squashes and cut the tops off. Spoon out seeds. Mix 1 tbsp olive oil with 1 tbsp maple syrup, and brush insides of squash.
Place squashes face-down onto parchment paper and bake 30-40 minutes.
Boil water in medium sauce pan and add diced parsnips. Boil for 10 minutes on medium-high heat. Strain and let cool. Set aside.
Heat 12 inch skillet on medium heat, add 1 tbsp of olive oil. Add mushrooms and saute for 4-5 minutes. Add in garlic, thyme, sage, and 1/4 tsp celtic sea salt. Continue to saute for 3-5 minutes. Remove from pan. Set aside.
In a large mixing bowl, combine flaxed and salted cooked quinoa, bacon pieces, parsnips and mushroom mixture. Add 1/4 tsp sea salt and scallions, and mix together.
Take squashes out of the oven and carefully flip over, placing on dinner plates (be careful of runoff from maple syrup/olive oil. Blot with paper towel as needed). Sprinkle a dash of celtic sea salt over each squash and let cool 3-4 minutes. Squash should be very soft, with the ability to easily pass a fork through it and pull apart insides.
Spoon stuffing into squashes and enjoy.

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