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“baked” acorn squash with lemony quinoa
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Total: 430 minutes


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Step 1

Place squash in a 4- to 5-quart slow cooker, cut-side up. Drizzle olive oil over squash halves and season with salt and pepper. Pour stock into slow cooker.

Step 2

Cook on high for 1 hour. Reduce heat to low and cook for 5½ more hours.

Step 3

In a large bowl, combine quinoa with lemon juice and 3 tablespoons of parsley. Stir well.

Step 4

Divide quinoa stuffing between squash halves. Cover and cook on high for an additional 30 minutes. Top with remaining parsley and serve immediately.