Ingredients

The following ingredients have 6 Servings
  • 3 delicata squash, sliced in half lengthwise and seeds removed
  • 1 tablespoon pure maple syrup or olive oil
  • 2 teaspoons thyme, fresh or dried
  • 1 cup dried quinoa, rinsed well
  • 1 3/4  cup water
  • 1/2 – 3/4 cup dried cranberries
  • 1/2 – 3/4 cup pistachios
  • 1 shallot, finely diced
  • mineral salt & pepper to taste
  • 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
  • pinch red pepper flakes
  • 1/2 cup chopped parsley
  • 1/4 cup fresh mint

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat.
  • Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
  • Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, salt, pepper and any other optional ingredients. Toss well to combine.
  • Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
  • Serves 6
  •  Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.