Quinoa & Broccoli-Stuffed Acorn Squash

Place an oven rack in the center of the oven, then preheat to 450ºF. Line a sheet pan with aluminum foil. Heat a medium pot of salted water to boiling on high. Wash and dry the squash; cut off and discard the ends. Carefully peel, leaving alternating strips of skin intact. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 13 to 15 minutes, or until lightly browned. Leaving the oven on, remove the roasted squash from the oven. Flip the squash and evenly top with half the spice blend (you will have extra spice blend). Return to the oven and roast 14 to 16 minutes, or until the squash is browned and tender when pierced with a fork. Remove from the oven.

While the squash roasts, thoroughly rinse the quinoa under cold water. Add to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

While the quinoa cooks, wash and dry the remaining fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic.

While the quinoa continues to cook, in a medium pan (nonstick, if you have one), combine the raisins, vinegar, sugar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 3 to 4 minutes, or until the raisins have softened and the liquid has reduced in volume by about half. Transfer to a heatproof bowl. Rinse and wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened and the water has cooked off. Turn off the heat and season with salt and pepper to taste.

To the pot of cooked quinoa, add the cooked vegetables and pickled raisins (including any pickling liquid). Stir to thoroughly combine; season with salt and pepper to taste. Fill the roasted squash with half the finished filling. Serve over the remaining finished filling. Garnish with the cheese (crumbling before adding). Enjoy!