Quinoa Stuffed Spaghetti Squash

• 2 spaghetti squash
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 teaspoons dried oregano (or 1 TB fresh if available)
• 1 cup quinoa, rinsed
• 2 cups vegetable stock
• 1/2 cup raisins
• 1/2 cup pignoli nut
• dressing
• 1/4 preserved lemon, insides removed, rinsed well, minced
• 6 garlic cloves, chopped roughly
• 1 teaspoon dried oregano (or 2 tsp fresh)
• 1/2 teaspoon ground sumac
• 1/2 cup extra virgin olive oil
• 1/4 cup cider vinegar
• salt & pepper, a few grindings each

1. Preheat oven to 375u0b0F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
2. Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
3. Toast pignoli nuts in a dry skillet. Set aside.
4. When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.

squash, olive oil, onion, garlic, oregano, quinoa, vegetable stock, raisins, pignoli nut, dressing, well, garlic, oregano, ground sumac, extra virgin olive oil, cider vinegar, salt

Taken from www.food.com/recipe/quinoa-stuffed-spaghetti-squash-494112 (may not work)