2 acorn squash, cut in half and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1/4 cup minced Vidalia onion
2 Tbsp. minced fresh parsley
1/4 cup toasted pecans
1/4 cup raisins
2 Tbsp. high-quality balsamic vinegar
4 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
• Spread the margarine on the cut side of the squash. Place face down onto a baking sheet and bake at 400°F for 20 to 25 minutes, or until the flesh is soft.
• While the squash is baking, combine the quinoa and broth in a pot and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the liquid is absorbed. Remove from the heat.
• Toss the remaining ingredients into the quinoa. Season to taste.
• Gently spoon the quinoa mixture into the squash halves.
Makes 3 to 4 servings