Acorn Squash Stuffed with Quinoa and Fruit

  • 4 acorn squash, medium
  • 2 c quinoa, rinsed and drained
  • 2 c apples, chopped
  • 1/2 c apricots, dried, chopped
  • 2 tsp. honey
  • 1/2 tsp. mace, ground
  • 1/4 tsp. cardamom, ground
  • 4 c vegetable stock, low sodium
  • 2 tsp. margarine
  • 1 c pears, chopped
  • 2 tsp. walnuts, chopped
  • 1 tsp. ¬†cinnamon, ground
  • 1/4 tsp. allspice, ground

Preheat the oven to 350. Coat a large baking dish or roasting pan with no-stick spray. Cut the squash in half lengthwise; scoop out and discard seeds. Place the halves, cut side down, in the prepared dish. Bake for 30 minutes. Meanwhile, in a 2 quart saucepan over medium- high heat, bring the stock to a boil. Add the quinoa; stir and reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork. In a large no-stick frying pan, melt the margarine. Add the apples, pears, apricots and walnuts; cook, stirring frequently, for 5 minutes. Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes. Transfer to a large bowl. Add the quinoa and mix well. Turn the squash cut side up. Divide the quinoa mixture among them. (If there is any extra filling, place it in a small casserole dish.) Bake for 15 minutes, or until the squash are tender.