1. Preheat the oven to 425 degrees F and line a large baking sheet with aluminum foil. Carefully cut the squash in half and remove the seeds and membranes with a spoon and discard. Place squash on the prepared baking sheet, cut side up. Brush the insides of each squash with half of the olive oil and sprinkle with salt and pepper.
2. Roast squash for 30-40 minutes or until fork tender.
3. Meanwhile, add stock and quinoa to a medium sized pot and bring to a boil over medium heat. Once boiling, cover and reduce heat to low and simmer for 10-15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
4. While squash is roasting and quinoa is cooking, make the filling. Heat the rest of the olive oil in a large nonstick skillet over medium heat, then add the onions, celery and apple and cook for 5 minutes or until softened. Add garlic and cook for 30 more seconds before then adding the mushrooms, dried cranberries and spices. Saute this mixture for 7-10 minutes or until mushrooms are tender. Stir in cooked quinoa and add salt and pepper to taste.
5. Carefully fill the centers with the quinoa stuffing. Return to the oven and cook for 10-15 minutes or until quinoa is browned.
Shop Ingredients
Directions
1. Preheat the oven to 425 degrees F and line a large baking sheet with aluminum foil. Carefully cut the squash in half and remove the seeds and membranes with a spoon and discard. Place squash on the prepared baking sheet, cut side up. Brush the insides of each squash with half of the olive oil and sprinkle with salt and pepper.
2. Roast squash for 30-40 minutes or until fork tender.
3. Meanwhile, add stock and quinoa to a medium sized pot and bring to a boil over medium heat. Once boiling, cover and reduce heat to low and simmer for 10-15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
4. While squash is roasting and quinoa is cooking, make the filling. Heat the rest of the olive oil in a large nonstick skillet over medium heat, then add the onions, celery and apple and cook for 5 minutes or until softened. Add garlic and cook for 30 more seconds before then adding the mushrooms, dried cranberries and spices. Saute this mixture for 7-10 minutes or until mushrooms are tender. Stir in cooked quinoa and add salt and pepper to taste.
5. Carefully fill the centers with the quinoa stuffing. Return to the oven and cook for 10-15 minutes or until quinoa is browned.