BEET APPLE AND QUINOA STUFFED CARNIVAL SQUASH ENJOY DAN:

     BEET, APPLE, AND QUINOA STUFFED CARNIVAL SQUASH by CHEF DAN:

Serves 4

INGREDIENTS:

2 medium carnival squash

1 cup quinoa

2 cups vegetable broth

2 carrots, diced

2 beets

2 apples, peeled and cut into bit-size pieces

1 onion diced

1 cup fresh cranberries

1-1/2-tabspoon Pure Maple Syrup

1/2-teaspoon EACH coriander, oregano, and cumin

2/3-cup toasted pecans

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Toast pecan in a dry skillet for 1-2 minutes:  sit aside.

2.   Start with roasting the beets, and carrots.

3.   Scrub beets well and remove stems.

4.   Place in tin foil with a splash of oil and a little salt.

5.   Close foil and bake on a baking sheet for 40 minutes.

6.   Just splash oil on carrots and bake alongside beets.

7.   When beets are done, cooking remove skins; chop the beets, and carrots into bite-size pieces

Squash:

1.   Poke a few holes in the squash and microwave for 3 minutes.

2.   Slice squash in half horizontally; remove the seeds.

3.   Rub the inside with a splash of oil, salt, and pepper to taste.

4.   Place the squash, cut side down on a lined baking sheet.

5.   Bake for 25 minutes.

6.   In a sauce pan, bring broth to a boil over high-heat.

7.   Add quinoa; reduce heat and simmer until liquid is absorbed, about 20 minutes, keep covered for additional 5 minutes to steam; set aside.

8.   In a skillet over medium-heat add onions and next 5 ingredients.

9.   Saute for 5 minutes, set aside until squash is finished.

10.                When the quinoa is done cooking, add apples, carrots, beets, and onion mixture, toss to combine.

11.                Spoon the quinoa mixture in squash halves.

12.                Bake another 50-60 minutes or until squash flesh is fork tender.

13.                Top with toasted pecans.

ENJOY DAN:                         SING SONG AND PLANT SEEDS!!