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This is a good main dish for Thanksgiving or possibly other winter dinners.
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You may prepare the stuffing mix ahead and fill the squash as directed just before the meal.
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For variety, you may bake the stuffing in a casserole as a side dish.
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1.
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Preheat the oven to 350 .
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Coat a large baking dish or possibly roasting pan with no-stick spray.
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2.
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Cut the squash in half lengthwise; scoop out and throw away the seeds.
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Place the halves, cut side down, in the prepared dish.
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Bake for 30 min.
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3.
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Meanwhile, in a 2-qt saucepan over medium-high heat, bring the stock to a boil.
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Add in the quinoa; stir and reduce the heat to low.
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Cover and simmer for 20 to 25 min, or possibly till the liquid has been absorbed.
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Remove from the heat and let stand for 5 min.
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Fluff with a fork.
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4.
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In a large no-stick frying pan, heat the margarine.
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Add in the apples, pears, apricots and walnuts; cook, stirring frequently, for 5 min.
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Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 min.
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5.
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Transfer to a large bowl.
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Add in the quinoa and mix well.
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6.
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Turn the squash cut side up.
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Divide the quinoa mix among them.
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(If there is any extra filling, place it in a small casserole dish.)
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Bake for 15 min, or possibly till the squash are tender.
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Preparation Time: 15 min
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Cooking Time: 75 min
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Makes: 8 servings
