Roasted Quinoa In Acorn Squash

• 2 Acorn or Kabota squash, cut in half, divided and seeded
• 1/4 Cup + 2 Tbsp Quinoa, rinsed and drained
• 1 1/2 tsp Canola Oil
• 1 Tbsp Shallots, chopped
• 1 Tbsp Leeks, chopped
• 1 Tbsp Celery, chopped
• 1 Tbsp Carrots, chopped
• 2 Cups corn kernels, cooked
• 2/3 Cup plain Soy Milk
• Garnish:
• 3/4 Cup Carrot Juice
• 1/4 tsp Corn Starch
• 2 Tbsp dried Cranberries
• 1/4 Cup Parsley, finely chopped

1. Preheat oven to 350 degrees.
2. Cook squash in microwave until partially cooked, 10 minutes on high. Remove and cool. Cut a small slice off of the bottom of the squash so it can sit flat.
3. Sprinkle quinoa on a baking sheet and roast in the oven for 10 minutes, occasionally stirring the pan to create even roasting until golden brown. Set aside.
4. In a medium skillet, heat the oil then saute the shallots, leeks, celery and carrots for 2 minutes. Set aside.
5. In a blender, puree 1 Cup of the corn and the soy milk.
6. Add the pureed ingredients and the rest of the corn to the sauteed vegetables. Add the quinoa, reserving 2 tablespoons.
7. Spoon the mixture into a loaf pan.
8. Cover with foil and bake for 40 minutes.
9. Remove from oven and spoon onto the squash.
10. Sprinkle with the remaining quinoa.
11. Bake uncovered for 20 minutes or until the squash is fully cooked.
12. In a small sauce pan, combine the carrot juice and corn starch. Bring to a boil to thicken.
13. Drizzle the carrot juice on the squash.
14. Sprinkle the cranberries and parsley on top.

acorn, canola oil, shallots, leeks, celery, carrots, corn kernels, milk, carrot, starch, cranberries, parsley

Taken from www.epicurious.com/recipes/member/views/roasted-quinoa-in-acorn-squash-51956381 (may not work)