“ sports stadium ” are in – rice and other grains , topped with veggie and a protein , are having their day in the culinary sun . This calendar month ’s recipe is for a squash dish take form from its own constituent bowl . The tumid cavity of acorn squash , plentiful during the winter month , begs to be satiate . I have stuffed it with apples and cinnamon for a sweet-scented accompaniment to ham , and no doubt you have had winner with other yummy fillings for this and other squash .   The formula that follows is adapt from Rebecca Katz ’s book , The Cancer - Fighting Kitchen . I wish to service this dish during the winter months as it offer a pleasant-tasting way to use extremely nutritious , seasonal ingredients . virginal comforter nutrient on a cold winter nighttime . And it is truly as light as one , two , three .

constituent

2 acorn squash

1 Tablespoon olive oil

1 Tablespoon maple syrup

1/4   teaspoon sea salt

1/4 teaspoon terra firma allspice

1/4 teaspoon ginger

1/4 teaspoon ground cinnamon

Pinch of red-faced pepper chip

satisfy :

1 cup quinoa , rinse well under cold running weewee

2 Allium cepa aggregatum , finely diced

1/4 teaspoon ground cumin

1/4 teaspoonful ground Chinese parsley

2 cups vegetable stock

1/4 teaspoonful ocean Strategic Arms Limitation Talks

2 clove garlic , minced

1/2 cup dried cranberries or raisins

6 cups steamed and chopped Swiss chard or kale , in pungency - sized pieces

Directions

Preheat oven to 350ºF and draw a sheet genus Pan with lambskin report .

ONE : ready THE SQUASH

rationalize each squash in half and scoop out the seeds and strings . Cut pointy ends off the squash vine so that they will stand when fill .

Mix the olive oil , maple syrup , salt , Pimenta dioica , peppiness , cinnamon , and red pepper chip together in a bowling ball ; then spread the spice mixture over the inside of the squash . spot mash , top side down , on the fain pan and knock for about 45 minutes , until soft .

TWO : PREPARE THE weft

While the squash vine is poke fun , make the filling : inflame olive oil in pan , add Allium cepa aggregatum , cumin and coriander , and sauté until indulgent . touch in the quinoa , broth , and table salt . Cover and bring to a boil ; then cut down the heat and simmer for 15 - 20 minutes , until the quinoa has absorbed all the liquidness . Remove from heat energy and fluff with a ramification .

THREE : PREPARE THE GREENS

While the quinoa is cookery , heat olive oil in large sauté pan over medium heat . Add ail , violent Madagascar pepper flakes and cranberry / raisin . Add chard / kale and sauté until jet are tender . Remove from heat and add together a squeeze of stinker succus .

Assemble the dish by spooning the quinoa commixture into the squash vine and topping with a scoop of greens . These are large servings and may easily be divide to use as a side dish , if desired .