Yummy Stuffed Acorn Squash

So two nights ago, while wrestling with my overwhelming craving for new veggies, I had Sam bring me home an acorn squash. I've never been much of a squash eater, and just in the last year or so have I stared to come around, now don't get me wrong you lovers of squash, I like the flavor, it was getting past the part where I felt like I was eating mushed baby food that was hard for me.
After spending about 20 minutes going through different recipes online, I decided I wanted to stuff my squash, but with what? Everything online contained high amounts of sugar, bread crumbs, corn. . . all things that we can't have. So I raided my cupboards and came up with this delightful, savory little blend.

Ingredients

One Acorn Squash
2 Tbsp Olive Oil
1/4 Cup shredded zucchini
1/4 Cup shredded carrots
1/4 Cup cooked quinoa (we used black quinoa)
Handful of chopped pecans

Directions

Cut the acorn squash in half lengthwise and scoop out the seeds. In a separate bowl combine the olive oil, zucchini, carrots, quinoa and pecans.
Fill the hallows of the acorn squash with your mixture.
Put squash filling side up in a glass baking dish with about a half inch of water, cover with tinfoil and bake in a 350 degree oven for about 45 minutes or until squash is tender.

And wallah, pretty simple huh. Not only was the taste amazing (even my kids liked it), but it would make a pretty little centerpiece for the table during dinner!!