Stuffed Squash is a great way to get more fall veggies

Ingredients for the squash:

Ingredients for the filling:

1 cup uncooked quinoa

2 tbs. extra-virgin olive oil

1 onion, diced small

¼ tsp. ground cumin

¼ tsp. ground coriander

1¾ cups water or vegetable stock

½ tsp. sea salt, divided

2 cloves garlic, minced

Pinch red-pepper flakes

½ cup dried cranberries

12 cups stemmed and chopped Swiss chard or kale, in bite-size pieces

Freshly squeezed lemon juice

Optional: ½ cup pistachios, roughly chopped

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.

Prepare and cook the squashes: Slice the bottoms off so that the squashes will sit level on the sheet; cut off the rounded tops and scoop out the strings and seeds. Stir the olive oil, salt, allspice, ginger, cinnamon, and red-pepper flakes together in a bowl, then use a brush to spread the spice mixture over the inside of the squashes. Place the squashes top side down on the prepared pan and roast for 20 to 25 minutes, until tender. (Check after 20 minutes by touching the top of a squash with your finger. Once it’s soft, remove the squashes from the oven and cover with foil until you’re ready to fill them.)

Meanwhile, make the filling: Boil 4 cups of water then add quinoa to the water and cook for 12-14 minutes. Use a fine mesh strainer to drain quinoa and set aside. Heat 2 teaspoons olive oil in a saucepan over medium heat. Add the onion and sauté until soft, about three minutes. Stir in the cumin and coriander, then stir in the quinoa.

While the quinoa is cooking, heat 1 tablespoon olive oil in a large sauté pan over medium heat, then add the garlic, red-pepper flakes, and cranberries. Stir for 10 seconds, then add the Swiss chard and the remaining ¼ teaspoon salt. Sauté until the greens are tender, about three minutes for chard, five minutes for kale. Remove from the heat and stir in a squeeze of lemon juice.

Mix quinoa and greens. Assemble the dish: Spoon the mixture. Sprinkle with pistachios and serve warm.

adapted from: Experience Life Magazine