Ingredients

• Ingredients Scale 1x2x3x 3 delicata squash, sliced in half lengthwise and seeds removed 1 tablespoon pure maple syrup or olive oil 2 teaspoons thyme, fresh or dried Quinoa Stuffing 1 cup dried quinoa, rinsed well 1 3/4 cup water 1/2 – 3/4 cup dried cranberries 1/2 – 3/4 cup pistachios 1 shallot, finely diced mineral salt & pepper to taste 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed add complexity to the quinoa by adding one or more of the following to suit your taste: pinch red pepper flakes 1/2 cup chopped parsley 1/4 cup fresh mint

Preparation

• Instructions Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat. Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork. Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, salt, pepper and any other optional ingredients. Toss well to combine. Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve. Serves 6 Store: Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.