Curried Quinoa Stuffed Acorn Squash

Spice Profile: ajwainn, asafetida, black pepper, cardamom, cloves, coriander, cuminn, fennel, fenugreek, ginger, long pepper, mace, mustard, nutmeg, pequin chiles, red chile flakes, star anise, turmeric

A delicious fall dish – you could also try with sausage instead of quinoa! Carefully cut the squash in half lengthwise, scoop out seeds, coat cut surfaces with olive oil, place 1/8th of a Cortland apple (a wedge) in each cavity, & bake at 400 degrees, cut-side-up for 45-ish mins (until tender). Meanwhile, cook quinoa according to package directions – ¾ cup dry. Chop 1 small onion, the rest of the apple, and 3-4 kale leaves (stems removed). Sauté onion 5-ish mins, add the apple, sauté 2 mins more, add the kale, the cooked quinoa, full spice packet (2tsp) of Stock+Spice Curry #3 & sauté 2 mins more. Add ½ cup grated parmesan cheese (optional), and salt to taste. Fill the cooked squash, (discarding apple slices), & bake for 15 mins more. Serve & Enjoy!