Quinoa-Stuffed Acorn Squash

Ingredients

• cooking spray
• 2 lbs acorn squash (2 @ 1 lb each)
• 2 tablespoons honey
• 1/2 cup quinoa (uncooked)
• 1/3 cup natural almonds (raw)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1 tablespoon fresh lemon juice
• 1/3 cup dried apricot, chopped
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons chopped fresh mint leaves
• salt & freshly ground black pepper, to taste

Directions

1. 1

   Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.

2. 2

   Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.

3. 3

   In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.

4. 4

   Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.

5. 5

   Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.