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1
Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
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2
Cut each squash in half lengthwise and scoop out and discard the seeds.
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3
Arrange the halves in a large baking dish, flesh-side up.
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4
Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup.
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5
Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
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6
Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
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7
Roast until the squash is fork-tender, 50 to 60 minutes.
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8
Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
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9
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat.
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10
Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
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11
Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute.
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12
Add 2 cups water and bring to a simmer.
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13
Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes.
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14
Remove from the heat and let sit, covered, for 5 minutes.
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15
Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
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16
Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios.
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17
Serve warm or at room temperature.
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18
Per serving: Calories: 450; Fat: 17 g (Saturated: 2.5 g); Cholesterol: 0 mg; Sodium: 770 mg; Carbohydrate: 70 g; Fiber: 9 g; Protein: 10 g; Sugar: 19 g
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19
Cook's Note: The squash may be baked and stuffed the day before and refrigerated.
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20
To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.
