Quinoa-stuffed Winter Squash

Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.

Ingredients

• 4 small table queen or other acorn squash
• 2 tablespoons extra-virgin olive oil, plus extra for brushing
• 2 cups vegetable broth
• 3/4 tablespoons sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 teaspoons allspice, divided
• 1 red onion, cut in 1/4-inch dice
• 4 cloves garlic, minced
• 1/3 cup dried cranberries
• 2 cups cooked quinoa
• 1/2 cup toasted pine nuts or slivered almonds
• 1/2 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

Servings 8 people

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Notes

PER SERVING: 299 cal, 10g fat (5g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 43g carb, 6g fiber, 266mg sodium