- 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