squash stuffed w/ quinoa pilaf and coconut curried chickpeas

a cool, crisp fall evening calls for a rich, warm dinner cooking in the oven.

tonight's menu?

(and of course a large bottle of red wine...)

squash stuffed w/ quinoa pilaf and curried chickpeas

serves 4

2 medium sized acorn squash – cut in ½

1 cup quinoa (pre-soak the quinoa per the packaging directions)

2 ½ cups broth

½ cup peas

2 scallions – chopped

¼ cup toasted squash seeds

1 can coconut milk

1 ½ tbsp garam masala

1 ½ tbsp curry powder

½ tsp freshly grated ginger

1 tbsp red pepper flakes

1 tsp cayenne pepper

2 tbsp olive oil

1 tbsp fresh chopped parsley

2 cans garbanzo beans

1 small can roasted mock chicken

1 small leek – chopped

2 cloves garlic – minced

salt and white pepper to taste

pre-heat your oven to 400 degrees.

lay your cleaned and de-seeded squash face down in 1-cup broth and bake for 30-40 minutes, or until soft. save the seeds to bake and use as a garnish.

in a small saucepan heat the rest of your broth to boil, add your quinoa and let cook for 15-20 minutes. toss with 1 tbsp olive oil, peas and 1 scallion. set aside.

in a medium pot, heat the rest of the olive oil, leeks and garlic on medium-high for 3-5 minutes. add your mock chicken and your chickpeas. cook for 10-12 minutes. you can now add your coconut milk, garam masala, curry powder, ginger, cayenne and a pinch of red pepper flakes. add salt and pepper to taste.

cook this mixture for about 15-20 minutes, stirring occasionally.

when the squash is done, throw your seeds into the oven for 15 minutes or until golden brown.

take each squash, add pilaf and then the curry and garnish with fresh parsley, scallions, red pepper flakes and toasted squash seeds.

serve with a deep burgundy wine.

enjoy!