Buckwheat & Vegetable Stuffed Acorn Squash
Preheat oven to 325 Fahrenheit.
Slice 1 acorn squash in half and scoop out seeds & stringy parts.
Place squash, cavern side down, in baking pan. Fill with 1/4 inch water. Bake 45 minutes.
Cook 1/2 cup buckwheat; bring 1/2 cup buckwheat to a simmer in 1 cup water with 1/2 teaspoon paprika. Cover and simmer 20 minutes until liquid is absorbed.
In a medium frying pan heat 1 tbsp olive oil over medium high heat.
Add 1/2 yellow onion, diced and sauté until translucent and fragrant.
Lower heat, add a handful of fresh baby spinach and 4-6 cherry tomatoes, halved.
When spinach is wilted remove from heat, season with salt & pepper and stir to combine with buckwheat.
Remove squash from oven and drain water from pan.
Flip squash over and brush with oil.
Fill with buckwheat & vegetable mixture.
Bake 15 minutes more.
Sprinkle with nutritional yeast and eat.