1 acorn or large sweet dumpling squash, (2 lb./1kg)
2 Tbsp. Lemon Olive Oil
1/4 cup chopped onion
1/4 cup sweet green pepper
1 clove minced black garlic
1/2 tsp. ground cumin
1/3 cup quinoa
3/4 cup hot vegetable stock
1/2 cup canned, drained chickpeas
1 Tbsp. chopped fresh parsley
Halve and seed squash. Slice 1/2-inch (1 cm) piece from each cut side; peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake in 400°F (200°C) oven for 40 to 45 minutes or until tender. Meanwhile, in saucepan, heat oil over medium heat; cook onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until softened. Add quinoa and diced squash; cook, stirring, for 1 minute. Add stock and chickpeas. Bring to boil; cover and cook for about 15 minutes or until liquid is absorbed and squash is tender. Stir in lemon juice and parsley. Set aside and keep warm. Turn squash over; spoon stuffing into each half. Cover with foil. Return to oven and bake for about 5 minutes or until heated through.
*Tested in Fall Harvest Cooking Class
