Acorn Squash Boats With Quinoa

• 1 acorn or kabocha squash
• 2 tbsp honey or agave nectar
• 1 tbsp olive oil
• pinch of salt and pepper
• 1 apple, diced
• 3/4 cup quinoa
• 1 bunch swiss chard, leaves torn into strips
• 1 tsp ground cardamom
• 1 shallot, minced
• 1/3 cup cilantro, chopped
• 2 tbsp lemon juice (or 3 tbsp Meyer lemon juice)
• 1 tbsp olive oil
• 1 tbsp honey or agave nectar
• salt and fresh pepper to taste

1. Heat oven to 425.
2. Cut the squash in half and seed it. Mix the 2 tbsp honey and 1 tbsp olive oil together in a small bowl. Rub generously onto the flesh of the squash. Sprinkle squash with salt and pepper. Roast cut-side down for about 20 minutes on a baking sheet lined with parchment paper. Turn the squash cut-side up and cook for another 15-20 minutes, adding the apple cubes onto the pan for the last 10 minutes. The squash should be fork-tender.
3. While the squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa. Cover and simmer for about 10 minutes, or until the liquid is absorbed. Add the swiss chard leaves to the pan during the last 3 minutes of cooking. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and honey to the bowl. Stir to combine. Allow to cool down a bit (about 8 minutes), then add the cilantro and roasted apple. Season to taste with salt and pepper.
4. Fill each squash boat cavern with half of the quinoa mixture. Serve.

acorn, honey, olive oil, salt, apple, quinoa, swiss chard, ground cardamom, shallot, cilantro, lemon juice, olive oil, honey, salt

Taken from www.epicurious.com/recipes/member/views/acorn-squash-boats-with-quinoa-52982991 (may not work)