Quinoa Stuffed Spaghetti Squash

Name: Quinoa Stuffed Spaghetti Squash
Ingredients: 2 spaghetti squash; 3 tablespoons olive oil, divided; 1 large onion, chopped; 4 garlic cloves, chopped; 2 teaspoons dried oregano (or 1 TB fresh if available); 1 cup quinoa, rinsed; 2 cups vegetable stock; 1/2 cup raisins; 1/2 cup pignoli nut; dressing; 1/4 preserved lemon, insides removed, rinsed well, minced; 6 garlic cloves, chopped roughly; 1 teaspoon dried oregano (or 2 tsp fresh); 1/2 teaspoon ground sumac; 1/2 cup extra virgin olive oil; 1/4 cup cider vinegar; salt & pepper, a few grindings each

17 ingredients

4 steps

Ingredients

2 spaghetti squash
3 tablespoons olive oil, divided
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano (or 1 TB fresh if available)
1 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup raisins
1/2 cup pignoli nut
dressing
1/4 preserved lemon, insides removed, rinsed well, minced
6 garlic cloves, chopped roughly
1 teaspoon dried oregano (or 2 tsp fresh)
1/2 teaspoon ground sumac
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
salt & pepper, a few grindings each

Directions

1

Preheat oven to 375°F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
2

Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
3

Toast pignoli nuts in a dry skillet. Set aside.
4

When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.