Quinoa Stuffed Squash

Vegan Gluten Free (and some Paleo people will eat quinoa)

We upgraded the usual stuffed squash filling with the superfood quinoa, a whole pseudo-grain rich in protein and minerals. We also swapped the butter with metabolism-friendly coconut oil (a bonus for your vegan guests) and opted for maple syrup, a whole food sweetener, to blend the flavors. If you can’t find a Blue Hubbard squash, 2 acorn squashes will work just fine.

For the squash:

• 1 Baby Blue Hubbard Squash (or substitute 2 acorn squashes)
• 2 Tbsp coconut oil
• 2 Tbsp maple syrup
• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tsp sea salt
• ¼ cup dried cranberries

For the quinoa:

• 1 cup tri color quinoa, rinsed
• 2 Tbsp extra virgin olive oil
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 2 cups water or broth
• ¼ cup fresh cranberries
• ¼ cup walnuts, toasted, chopped
• ½ cup fresh parsley, chopped

Preheat oven to 400 degrees. Slice squash in half. Place cut side up in large baking dish with ¼ inch of water in the bottom. Add oil, syrup, spices and salt and rub into the squash. Cover with foil and bake for 50 minutes. Sprinkle cranberries on top and bake 10 minutes more, uncovered.

While squash is baking, prepare quinoa. Warm oil in a skillet, and add quinoa. Toss the quinoa to coat in oil and lightly toast it.  Add spices, and toss to coat. Add water or broth and cranberries. Cook 20 to 25 minutes. Remove from heat, and add walnuts and fresh parsley.