Quinoa Stuffed Spaghetti Squash

Name: Quinoa Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 spaghetti squash; 44.37 ml olive oil, divided; 1 large onion, chopped; 4 garlic cloves, chopped; 9.85 ml dried oregano (or 1 TB fresh if available); 236.59 ml quinoa, rinsed; 473.18 ml vegetable stock; 118.29 ml raisins; 118.29 ml pignoli nut; 0 preserved lemon, insides removed, rinsed well, minced; 6 garlic cloves, chopped roughly; 4.92 ml dried oregano (or 2 tsp fresh); 2.46 ml ground sumac; 118.29 ml extra virgin olive oil; 59.14 ml cider vinegar; salt & pepper, a few grindings each

Submitted by Elmotoo

"I had an idea but couldn't find a corresponding recipe ANYWHERE so I made one up. The Picky One requested I season the stuffed squash with garlic. This is what I came up with & the results were great! Vegan, too. This seems to make a lot but the 4 of us finished it all! It is satisfying without being overly filling. I want to use this vinaigrette on other things like roasted brussels sprouts."

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 4

ingredients

2 spaghetti squash
44.37 ml olive oil, divided
1 large onion, chopped
4 garlic cloves, chopped
9.85 ml dried oregano (or 1 TB fresh if available)
236.59 ml quinoa, rinsed
473.18 ml vegetable stock
118.29 ml raisins
118.29 ml pignoli nut
dressing
0 preserved lemon, insides removed, rinsed well, minced
6 garlic cloves, chopped roughly
4.92 ml dried oregano (or 2 tsp fresh)
2.46 ml ground sumac
118.29 ml extra virgin olive oil
59.14 ml cider vinegar
salt & pepper, a few grindings each

directions

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