Quinoa-Stuffed Acorn Squash
2 acorn squash
Vegetable oil spray
2 tablespoons honey, divided
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon ginger
1 cup quinoa
2 cups low-sodium chicken or vegetable broth
1 tablespoon lemon juice
1/3 cup pecans, toasted and chopped
1/3 cup dried cranberries
1/4 cup chopped parsley
Salt and pepper
Preheat oven to 375 degrees. Microwave squash on high power for about 3 minutes. (This will soften the squash so it's easier to cut.) Cut each squash in half lengthwise. Scoop out and discard the seeds.
Coat a baking sheet with vegetable oil spray. Brush 1/2 teaspoon honey on the cut side of each squash half. Place squash on the baking sheet cut-side down. Bake about 40 minutes, until the squash is tender.
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add onion, season with salt and pepper, and saute until it begins to soften, about 4 minutes. Add garlic, cumin, and ginger, and stir until fragrant, about 30 seconds. Stir in quinoa and allow it to toast for about 2 minutes. Add broth and stir, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the liquid and is tender, about 15 minutes.
Stir lemon juice, pecans, cranberries, and parsley into quinoa. Season with salt and pepper to taste.
Remove squash from baking dish and place onto your serving platter. Sprinkle each squash half with salt and pepper, and fill with one quarter of the quinoa mixture. Drizzle remaining honey on top, and serve.