From Spark Recipes
* 1 carnival squash
* 1 T. olive oil
* 1/2 c. quinoa, rinsed and sorted
* 1 small onion, diced (about 1/2 cup)
* 3/4 c. broth
* 1/2 c. raisins
* 1 t. lemon zest
* 1/2 t. cinnamon (or a cinnamon stick)
* 1/4 c. almonds, lightly toasted
* 1/4-1/2 c. Gruyere
1. Pre-heat oven to 375F.
2. Cut the squash in half through the stem and de-seed. Coat inside lightly with olive oil and season with salt and pepper. Put in a small pan/dish, cut side down, and fill with 1/4″ water. Put in oven for 25 minutes. (If also roasting baby sweet potatoes, put them in a separate dish and put in the oven at the same time.)
3. Heat broth, add quinoa and raisins and cook covered until broth is gone. Quinoa will be “al dente” not soft. While quinoa cooks, toast pine nuts and grate cheese.
4. Meanwhile, saute onions until translucent.
5. When quinoa is done, mix in almonds and half of cheese, onions, and lemon zest. Mix to well integrated.
6. Squash should be nearly done at this point – a knife should enter the flesh easily and the water should be evaporated. Pull it out, fill with pilaf stuffing and top with remaining cheese. Return to oven for 5 minutes. (You’ll have extra stuffing to serve as a side or for leftovers.)
7. Put together a simple salad with vinaigrette* and plate it. Squash will be ready to serve!
*Note: my standard vinaigrette is one part vinegar, one and a half parts oil, a squeeze of brown mustard, a couple shakes of salt, a couple grinds of pepper, and