Stuffed Squash With Black Quinoa And Pomegranate Seeds

These stuffed squash can look quite ghoulish for your Halloween party.  They make an equally nice vegetarian meal or side dish. 
  • Prep10 min |
  • Total1hr 0min |
  • Serves4


    • 1 cup Alter Eco black quinoa
    • 2 medium Delicata squash
    • 1 large orange bell pepper (capsicum)
    • 1 each pomegranate
    • 3/4 cup chopped pecans
    • s bunches greeen onions (scallions) chopped
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon olive oil
    • - salt and pepper to taste
    • - honey


Cut squash in half lengthwise. Scoop out and discard seeds. On each half, brush 1 tsp olive oil and sprinkle with salt and pepper. Roast cut side down on baking sheet at 375 degrees for 35 minutes.

Cook quinoa in rice cooker or pot with ¾ cup veggie stock, ¾ cup water for 15 minutes.

Mix together about ½ seeds from 1 pomegranate, pecans, olive oil, salt, pepper and nutmeg to quinoa mixture
Spoon quinoa mixture into center of roasted squash halves and inside bell pepper. Drizzle with honey and serve.
Recipes From - The Gourmet Food And Cooking Resource