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(Internet search) Ingredients: 1 acorn squash halved
1 cup	quinoa
2 cups	vegetable stock
	water, alternative
1/2 cup	dried cherries
1 cup	roasted peeled and chopped chestnuts
1 cup	mushrooms divided
1/4 cup	sweet pepper diced
2	scallions sliced thin
1 clove	garlic minced
1 tablespoon	olive oil divided
	Salt
	pepper
	water
Directions: Preheat oven to 375F Holding the nut between thumb and forefinger, and using a sharp paring knife insert the tip and cut a slit into the shell, turn the nut 90 degrees and repeat, ending up with an X. Always have the blade running away and between your fingers. Place chestnuts on baking sheet and roast for 25-30 minutes. The peel where you made the “x” will start to peel back. Being careful not to burn yourself on the hot nuts (#$%&!), peel back the shell and the skin. They are easy to peel. They look like little brains. Cut nuts into quarters and set aside. Cut acorn squash in half, scoop out seeds and stringy bits. Put cut side down in roasting pan. Add 1 cup water and put in hot oven. Roast for 1 hour or until tender. Saute the peppers and half the mushrooms with a pinch of salt in 1/2 tablespoon olive oil, until soft but not browned. Set aside. Repeat with garlic and the rest of the olive oil and mushrooms. Set aside. About 1/2 hour before squash is done, cook quinoa according to package instructions, once cooked, fold in pepper/scallion/mushroom mixture, dried cherries and quartered chestnuts. Cover and let steam 15 minutes.
	Salt
	pepper to taste

When squash are done, spoon in quinoa mixture and top with mushrooms sauteed with garlic.

Recipe uploaded with Shop'NCook for iPhone.