Quinoa-stuffed squash

Serves 4

2	delicata squashes
3/4	cup quinoa
1 1/3	cups water
1/4	cup pine nuts
1	tablespoon olive oil
1/2	red bell pepper, cored, seeded, and coarsely chopped
1	bunch scallions, finely chopped
1/2	teaspoon ground cumin
	Pinch ground cinnamon
1/2	teaspoon salt
1/4	cup dried cranberries
1	tablespoon chopped cilantro
2	tablespoons chopped parsley

1. Set the oven at 375 degrees.

2. With a small knife, halve squashes lengthwise. Use a spoon to scoop out the seeds. Set squashes cut sides down on a rimmed baking sheet. Bake for 25 minutes or until tender.

3. Meanwhile, rinse quinoa. In a saucepan, bring quinoa and water to a boil. Cover and simmer for 12 minutes or until the liquid is almost absorbed. Turn off heat and let the quinoa sit until all the water is absorbed.

4. In a skillet, brown the pine nuts. Add olive oil and when it is hot stir in the red pepper, scallions, cumin, cinnamon, and salt. Cook, stirring, for 30 seconds.

5. Turn off the heat. Stir in the cranberries, cilantro, and parsley. Add the red pepper mixture to the quinoa. Fill each squash half with some of the quinoa mixture. Adapted from Deb Howard