Curried Quinoa Stuffed Squash
By Alyssa Rimmer, published at EasyEats.com
2 delicata squash, halved lengthwise, seeds removed
1 (15oz.) can chickpeas, rinsed and strained
1 cup cooked quinoa
2 small apples, any variety will do
2 teaspoons curry powder (more to taste)
½ teaspoon crushed red pepper
Salt & pepper to taste
Preheat the oven to 400° F. In a shallow baking dish place the squash flesh side
down, and fill with ¼ inch of water. Roasted in the oven until a knife pieces the skin easily, about 25 – 30 minutes.
Meanwhile, prepare the quinoa salad by add the remaining ingredients in a small mixing bowl. Mix together until fully combined.
Remove the squash from the oven, flip over and let cool in the baking dish for 5 minutes. Transfer the squash to plates and spoon the quinoa mixture into the hollowed out centers. Serve immediately.