Quinoa Stuffed Acorn Squash

Oh, its the month of overindulgence and partying, to be sure. I don’t know about you, but I feel like I’ve had a cookie or two too many. Now that the holidays have mostly passed and I have a Mexico trip on the near horizon, I find myself craving some healthier, warming foods. I made this to serve with some grilled spicy Turkey Sausage, but it would also make a very pretty and delicious vegetarian entree. I mixed the quinoa with pesto I had frozen in peak basil season, but store-bought will work just as well.

Quinoa-Stuffed Acorn Squash
2 acorn squash
1 cup diced yellow onion
2 garlic cloves, minced
1 cup quinoa, well rinsed
2 cups vegetable or chicken broth
1 teaspoon sea salt
2 radishes, diced
1/2 yellow pepper, diced
1 cup baby spinach, lightly packed
1 tablespoons white wine vinegar
3 tablespoons pesto
1 cup cranberry beans, cooked and rinsed
1/4 cup shredded Parmesan cheese, divided (optional)
Procedure:
1. Preheat oven to 375 degrees. Cut squash in half and scoop out seeds. Coat lightly with olive oil, sea salt and black pepper. Line a baking pan with parchment paper and place squash, hole side down, on the sheet. Bake until tender, about 20-30 minutes, depending on how large the squash is.
2. While squash bakes, rinse the quinoa in a strainer until all bubbles are gone. Heat oil in a 3 qt saucepan and toast quinoa until moisture is gone and it is just slightly toasted.
3. Add broth and all other ingredients but the last five. Bring to a boil and then reduce heat to a simmer and cover. Cook until all liquid is absorbed, about 15 minutes.
4. Add in the rest of the ingredients but Parmesan and stir in with a fork to combine. Cover to allow spinach to steam. Season with salt and pepper, if necessary.
5. Turn broiler on low. Spoon quinoa mixture into the acorn halves and top with Parmesan. Toast under broiler until cheese is melted and lightly brown.