Quinoa Stuffed Spaghetti Squash | IMPACT Magazine

Ingredients

• 1 large spaghetti squash or 2 small, cut in half lengthwise, seeds removed
• 1 Tbsp. coconut oil
• ½ large red onion, finely chopped
• 1 bunch dino kale, chopped into bite-size pieces
• 1 1/2 cups quinoa
• 3 cups water
• ½ cup fresh parsley, chopped
• ½ cup pomegranate seeds
• 1/4 cup pecans, chopped
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 4 Tbsp. green onion, chopped
• 1-2 Tbsp. extra virgin olive oil
• Sea salt and pepper to taste
• ¼ cup crumbled feta or vegan cheese