Quinoa Stuffed Squash

Squash is arguably the best thing about fall. They are pretty, delicious and loaded with nutrition. For this recipe I used sweet dumpling squash, but you can use any kind you have on hand. Stuffed squash makes a lovely presentation and makes an everyday meal feel special.
Sweet dumpling is one of my favorites, because it's just the right size for one person. No one in my family likes squash as much as I do, so I occasionally make sweet dumpling squash just for me. Then I can enjoy squash more often than I force it on serve it to the rest of the family. For a tasty, simple side dish I sprinkle sweet dumpling squash with sage, garlic, sea salt and pepper and bake cut side down on an oiled baking sheet along side whatever else I happen to be cooking.

Quinoa stuffed squash is heartier, making a filling main dish. Somewhat sweet, it's a nice departure from my all-time favorite squash recipe, savory Stuffed Acorn Squash.

This satisfying meal makes the house smell so good, and is fast, it can be ready in about 35 minutes.

Quinoa Stuffed Squash

2 sweet dumpling squash

1/2 c. quinoa, well rinsed

1 c. veggie broth

1 bay leaf

1 cinnamon stick

1/4 c. coarsly chopped raw walnuts

1/4 c. dried cranberries

dried sage

Preheat oven to 375. Cut squash in half, scoop out pulp and seeds, sprinkle with dried sage. Place cut side down on oiled baking sheet and bake 30 min. till tender when pierced with a fork. Meanwhile, place quinoa, veggie broth, bay leaf, cinnamon stick, walnuts and cranberries in rice cooker and cook. If you don't have a rice cooker, you can put the ingredients into a medium saucepan, bring to a boil, reduce heat and simmer on low, covered for 15-20 min. When done, stuff into cooked squash and enjoy. Serve with a big green salad.