![]() ![]() To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens. Remove from the heat and stir in a squeeze of the lemon juice. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt. While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Remove from the heat, and fluff with a fork. 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. ![]() Stir in the cumin and coriander, then stir in the quinoa. Add the shallot and fennel and sauté until soft, about 3 minutes. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Put the quinoa in a fine-mesh sieve and rinse well under running cold water. If it’s soft, transfer the squash from the oven and cover with foil until you’re ready to fill them. Check after 20 minutes by touching the top of a squash with your finger. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. ![]() Use a brush to spread the spice mixture over the inside of the squash. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Also cut the pointy ends off the bottoms of the squash so they’ll stand up once they’re stuffed. To make the squash, cut the tops off the squash and scoop out the strings and seeds. Preheat the oven to 350☏ and line a sheet pan with parchment paper. And if you aren’t in the mood for roasting squash, this quinoa pilaf makes for a yummy dish all on its own.ġ tablespoon plus 2 teaspoons extra-virgin olive oilĦ cups stemmed and chopped Swiss chard or kale, in bite-size pieces Squash is also a natural vessel for all sorts of wonderful fillings. It’s easy to digest and has numerous qualities-anti-inflammatory, antioxidant, immunity-boosting-that make it a boon for anyone dealing with cancer. It could be because it’s colorful or comes in its own bowl, but I really think it’s because the hearty taste elicits a comfort food response. He’s an honest food critic.) I’ve noticed that a lot of people who avoid vegetables gravitate to this dish. (And no, Gregg’s not one of those guys who would say it’s great just because I made it. I made this for my husband, Gregg, and he went absolutely ga-ga over it. When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that’s when I know I’m onto something. MAKES 4 SERVINGS | PREP TIME: 25 minutes | COOK TIME: 45 minutes ![]()
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