Roasted Winter Squash Stuffed with Curried Quinoa

  • 2 softball-sized acorn or other hard winter squash, halved and seeds removed
  • Cooking spray
  • 1 c. quinoa
  • 2 c. vegetable broth
  • 2/3 c. shredded carrot
  • 4 shallots, diced
  • 1-2 tsp. curry powder
  • 1 tsp. salt
  • 2/3 c. dried cranberries
  • 1/4 c. chopped green onions

Preheat the oven to 425 degrees. Lightly spray the squash halves with the cooking spray and place them, cut side down, on a cookie sheet. Bake in the oven for 25-35 minutes or until the flesh can be easily pierced with a fork.

Meanwhile, combine the quinoa and vegetable broth in a saucepan and bring to a boil. Add the carrots, shallots, curry powder and salt and lower the heat to low. Cover the saucepan and simmer for 10 minutes. Remove the lid and add the cranberries; simmer for an additional 5 minutes. Add the green onions and mix to combine.

Carefully spoon the quinoa mixture into the hollows of the squash and warm in a gentle oven (300 degrees), if necessary. Place any remaining quinoa mixture around the bases of the squash halves to keep them from rocking.

  • Yields: 4 servings
  • Preparation Time: 50 minutes
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