Quinoa-Stuffed Roasted Squash

 

2

medium acorn squash (about 1 1/2 lb each)

1/2

cup uncooked quinoa, rinsed, well drained

1

cup vegetable broth

1

tablespoon olive oil

1/3

cup sliced green onions

1/4

teaspoon finely chopped garlic

1/4

teaspoon dried rubbed sage

1/4

cup sweetened dried cranberries

1/4

cup coarsely chopped pecans, toasted

1/2

cup Progresso® cannellini beans, drained and rinsed (from 19-oz can),

1/2

teaspoon grated orange peel

2

tablespoons coarsely chopped fresh parsley

• 1 Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• 2 Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• 3 In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• 4 Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.