3 acorn squash
3 tbsp extra virgin olive oil, divided
1 cup quinoa
2 cups water
3/4 small onion, chopped
3 cloves garlic, minced
1 broccoli crown, chopped finely
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons cinnamon
1 and 1/2 teaspoons chili powder
1 and 1/2 teaspoons salt
1/3 cup dried cranberries
1/3 cup chopped walnuts
12 pitted dates, chopped
1/4 cup apple cider
Preheat the oven to 350 F.
Brush the insides of all of the cut squash with two tablespoons of the olive oil. Place the squash cut side down on a baking sheet with deep sides (not a flat cookie sheet).
Bake for about 40 – 45 minutes, until the squash is soft to the touch, but still holds firm and doesn’t collapse.
When the squash is done, remove it from the oven and place them, cut side up, on a wire rack to cool.
While the squash is roasting, prepare the quinoa. In a medium saucepan, add the water and dry quinoa. Bring to a boil and then cover and turn the heat to a simmer for about 15 minutes. Remove from heat and set aside.
While the quinoa is cooking, prepare the fruit/nut filling. On medium high, heat a nonstick skillet with deep sides. Toast the walnuts, stirring continuously for about 5 minutes. Remove them from heat and put them in a small bowl.
Add the remaining tablespoon of olive oil and the onions to the pan. Cook for about 5 minutes then add the garlic and cook for another minute. Add the broccoli and cook for 5 to 7 more minutes until the broccoli is bright green and soft.
Stir in the spices and salt and cook for about 30 seconds. Stir in the nuts, cranberries, and apple cider. Now add the quinoa and combine well. Remove from heat. Adjust spices and salt according to taste.
Equally stuff each squash half with the quinoa mixture. Return the baking pan (I used a deeper glass dish this time) and bake for 10 minutes. Serve warm.