1/2 of recipe: 214 calories, 2g fat, 234mg sodium, 45.5g carbs, 9.5g fiber, 2.5g sugars, 6.5g protein -- PointsPlus® value 5*

Winter won't last forever (thank goodness), but when it ends, acorn squash season ends too. Enjoy this massively delicious recipe while you still can!

Prep: 10 minutes
Cook: 30 minutes

Ingredients:
One 20-oz. acorn squash, halved and seeds removed
1/4 cup uncooked quinoa, rinsed thoroughly
1/2 cup low-sodium vegetable broth
1/2 cup chopped onion
1/2 cup chopped brown mushrooms
1 cup roughly chopped spinach leaves
1/8 tsp. garlic powder
1/8 tsp. salt
Dash black pepper
2 tsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place squash cut-side down on the baking sheet. Bake until squash is soft, 25 - 30 minutes.

Meanwhile, in a small pot, combine quinoa with vegetable broth. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until broth has been absorbed and quinoa is fully cooked. Transfer to a medium-large bowl, and cover to keep warm.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushrooms until softened, about 4 minutes. Add spinach, and cook and stir until wilted, about 1 minute.

Transfer cooked veggies to the bowl of quinoa. Add garlic powder, salt, and black pepper, and mix well. Evenly divide between the squash halves. Sprinkle with Parm-style topping, serve, and enjoy!

MAKES 2 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.