3mediumacorn squash,halved lengthwise and seeds removed
7 Tablespoons butter,melted
6Tablespoons brown sugar,packed
Salt & pepperto taste
2cupscooked quinoa(change it up by cooking in 1 cup vegetable broth & 1 cup orange juice)
1-2Tablespoonslight olive oil
⅔cuppecans,toasted and finely chopped
1largeapple,washed, cored & diced
Parsley for garnishoptional
Preheat oven to 450 degrees. Line cookie sheet with foil for easy cleanup.
Cut squash in half, from top to bottom, and lay cut side up on prepared cookie sheet.
Mix 6 tablespoons butter, brown sugar and maple syrup together. Brush the top and insides of squash with pastry brush. Lightly salt & pepper it to taste. Roast in oven for about 30 minutes.
While squash is cooking, prepare quinoa. You can prepare it with the usual 1 cup quinoa to 2 cups water or substitute 1 cup vegetable broth and 1 cup orange juice for the water. Bring to a boil, cover and cook 15 minutes. Set aside.
Prepare stuffing ingredients. Heat large skillet with olive oil. Saute onions, shallots, celery and garlic until softened, about 6-8 minutes. Season with thyme, sage and salt & pepper to taste.
Remove onion-garlic mixture from heat and stir in 2 cups cooked quinoa (save the rest for Quinoa Spinach Cakes or Tabouli), pecans and diced apples.
Divide stuffing between the squash halves. Drizzle with remaining 1 tablespoon of butter. Place back in oven and cook for an additional 30 minutes or until squash is tender.