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Preheat the oven to 350F and line a sheet pan with parchment paper.
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To make the squash, cut the tops off the squash and scoop out the strings and seeds.
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Also cut the pointy ends off the bottoms of the squash so theyll stand up once theyre stuffed.
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Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl.
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Use a brush to spread the spice mixture over the inside of the squash.
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Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender.
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Check after 20 minutes by touching the top of a squash with your finger.
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If its soft, transfer the squash from the oven and cover with foil until youre ready to fill them.
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Meanwhile, make the filling.
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Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
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Heat the 2 teaspoons of olive oil in a saucepan over medium heat.
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Add the shallot and fennel and saute until soft, about 3 minutes.
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Stir in the cumin and coriander, then stir in the quinoa.
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Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid.
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Remove from the heat, and fluff with a fork.
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While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries.
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Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt.
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Saute until the greens are tender, about 5 minutes for kale, or 3 minutes for chard.
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Remove from the heat and stir in a squeeze of the lemon juice.
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To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
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Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
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(per serving)
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Calories: 530
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Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
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Carbohydrates: 93g
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Protein: 11g
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Fiber: 13g
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Sodium: 650mg
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When it comes to taking care of yourself during treatment, heres why its important to walk the talk.
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Numerous studies show that the more patients do to improve their quality of lifeexercise, having a support group, reducing or managing stress, eating well, and so onthe better theyre going to respond to treatment, says Keith Block, a doctor who has extensively studied cancer and supportive treatments.
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Passive patients dont do nearly as well, says Block, noting that 25 to 35 percent of all patients undergoing conventional treatment drop out .
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.
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.
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and patients who drop out or miss therapies dont do as well.
