Quinoa Stuffed Delicata Squash with Smoky Tahini Sauce

I love delicata squash because it's healthy, delicious, cooks quickly, and you can eat the skin. This dish is stuffed with a delicious mix of savory and sweet flavors using quinoa, veggies, healthy nuts, seeds, and dried fruits. You can adjust the veggies to fit your family's preference. Lentils can be added for protein and sliced kale or spinach to provide greens if you prefer a complete meal rather than a side dish. The tahini drizzle is a perfect companion with its smoky, earthy flavor.

You can prep this dish ahead of time and pop it in the oven 15-20 minutes before serving making it a perfect dish for company or holiday dinners.

Makes 4 delicata halves (serves 4-8)

Ingredients:

• 2 delicata squash

• 1-2 tbsp olive oil

• 1 1/2 cup cooked quinoa (red is nice for fall)

• 1/2 onion, chopped

• 1/2 zucchini, chopped

• 1/2-1 cup mushrooms, chopped

• 4 garlic cloves, minced

• Spices: 1 tsp salt, 1-2 tsp curry powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, garlic powder to taste

• 1/4 cup dried cranberries

• 4 dried apricots, chopped

• 1/4 cup coconut flakes

• 1/4 cup chopped pecans

• 1/4 cup pepitas

• 2 tbsp chopped parsley or mint for garnish

• 1-2 tsp lemon rind/zest for garnish

Instructions:

1. Preheat oven to 400 degrees.

2. Wash the outside of the squash, cut them in half lengthwise and slice off the end caps. Scrape out the seeds (you can save the seeds for roasting). Spritz the squash flesh with olive oil and sprinkle on salt and pepper. Place cut side down on a baking sheet and bake for 20-25 minutes until fork tender.

3. Meanwhile, toast the coconut flakes, pumpkin seeds, and pecans in a dry non stick skillet over medium heat. This won't take long so watch them closely (the pumpkin seeds will start popping when they are ready). Set aside.

4. Sauté the onion for a minute or two in 1 tbsp of olive oil (or spray pan with olive oil) until translucent, then add the spices, garlic, mushrooms, and zucchini. Cook until browned and/or soft. Add the cooked quinoa, apricots, cranberries, and the coconut/nut/seed mixture. Taste and adjust seasoning.

5. At this point you can set everything aside until you are ready to bake and serve.

6. Fill each squash with the quinoa mixture and bake at 400 degrees for 15-20 minutes, or until slightly browned on top.

7. Drizzle with tahini sauce (see recipe below) and garnish with parsley (or fresh mint) and zested lemon peel. Dust the tops of the squash (and platter) with a touch of smoked paprika for color.

Smoky Tahini Sauce

Whisk together the following until creamy and smooth. (If your tahini is thick and pasty you may want to use a food processor.) Taste and adjust seasoning.

• 1/3 cup tahini (I like Pepperwood or Soom)

• 1/4 cup lemon juice

• 2-4 tbsp water (start with 2 tbsp and whisk in more as needed for drizzle consistency)

• 1 tbsp nutritional yeast

• 1/2 tsp smoked paprika

• 1/2 tsp curry powder

• 1/4 tsp turmeric

• 1 tsp salt

• 1 tsp garlic powder

• Touch of cayenne