1 butternut squash
1 cup quinoa
1 cup celery
3 cloves garlic
1 1/2 cups mushrooms
1/2 cup dried cranberries
1/2 cup walnuts
1 tsp sage
1 tsp thyme
1 tsp Rosemary
2 tsp black pepper
2 tsp salt
Half and scoop seeds from butternut squash.
Bake upside down on tray with 1-2 inches of water at 350 degrees for 45 min or until soft
In the meantime, rinse and cook quinoa and chop and sauté onions, garlic, celery, and mushrooms, adding seasonings at the end.
Combine quinoa + sautéed veg mixture in a medium size bowl
Remove squash from oven , turn over onto clean + dry baking pan and let cool for a few moments (until cool enough to handle)
Scrape squash flesh and add to bowl of quinoa mixture.
Stuff mixture into the squash skins and broil in the oven (high temp) for 10 minutes until top is slightly crispy.
Serve on its own or with your favorite holiday dishes.