Mushroom quinoa stuffed squash

Ingredients

• 2 pcs Acorn squash, halved, seeded
• 180 g Crimini mushrooms, cut into 1cm slices
• 1 pcs Large carrot, diced
• 1 pcs Leeks, washed and chopped, bulb and light-green part only
• 200 g Quinoa, uncooked
• 2 clove Garlic, chopped
• 30 g Pecans, chopped
• 1 tbsp Olive oil
• 2 tsp Maple syrup
• 1/2 tbsp Balsamic vinegar
• 1/4 tsp Thyme, dried, crushed
• 1/2 tsp Fine sea salt

Method

1. Cook the quinoa according to package instructions.
2. Fluff with a fork and place aside.
3. Heat oven to 200C.
4. Slice squash in half and scoop the seeds.
5. Coat the squash inside with olive oil and season with salt.
6. Bake for 40 minutes.
7. In a bowl, combine the balsamic and maple syrup.
8. Brush the squash with mixture and bake for 10 minutes more.
9. Brush the squash with mixture and bake for 10 minutes more.
10. In a meantime, toast the pecans in a dry skillet until fragrant.
11. Place aside to cool.
12. Heat some more oil in a skillet.
13. Add the garlic, leek, and carrots.
14. Cook for 5-6 minutes,
15. Add the mushrooms and cook until veggies are tender.
16. Season to taste with salt and stir in the pecans, quinoa, and thyme.
17. Stir well and transfer the filling into the baked squash.
18. Place back in the oven for 5-8 minutes.
19. Serve warm.