2 delicata squash, cut in half length-wise, seeds removed
1 teaspoon maple syrup
3 cups water
1 ½ cups quinoa
5 oz. baby arugula (I’ve also used spinach)
1/3 cup dried figs, chopped
1/3 cup dried currants (optional)
1/3 cup dates, pitted and chopped
½ cup pumpkin seeds, roasted
½ teaspoon salt
Fresh ground pepper
Preheat oven to 375. Line a large baking sheet with parchment paper.
Brush maple syrup on to the flesh side of each squash, and place then ‘face down’ on baking sheet. Roast for 20 minutes, or just until tender. Let cool.
Meanwhile, bring water to a boil in a medium saucepan. Add quinoa, reduce to low heat, and cover. Cook for 15-18 minutes, or until all the water is absorbed. Turn heat off, and let sit for 5 minutes. Remove cover, add arugula, figs, currants, and dates to the pot. Replace cover, and let sit for 5 minutes.
Transfer quinoa contents to a large bowl. Fluff with a wooden spoon. Add ¾ of pumpkin seeds; stir to coat. Season with salt and pepper to taste.
Fill each squash half with finished quinoa stuffing. Place each half in a 9 x 13 baking dish. Cook for a remaining 20-25 minutes until warm. Sprinkle remaining pumpkin seeds on top. Serve and enjoy!
Note: Delicata squash is seasonal and not always readily available. If you are having trouble finding it, you can easily substitute acorn squash and use the same filling.