Baked Quinoa Stuffed Acorn Squash
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Instructions
1. Heat oven to 400 degrees F.
2. Cut each squash in half crosswise. Scoop out seeds.
3. Place squash halves, cut sides down on a rimmed baking sheet.
4. Bake 30 to 35 minutes or until squash is tender when pierced with a sharp knife.
5. Meanwhile, combine broth, quinoa and garam masala in a medium saucepan.
6. Bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes or until quinoa is tender and most of liquid is absorbed.
7. Stir in garbanzo beans and orange peel; heat through.
8. Arrange squash, cut sides up on serving plates; sprinkle with salt.
9. Mound quinoa mixture over squash; top with mint and pepitas.
10. Top with pomegranate glaze or seeds if desired.
