1 cup quinoa (uncooked)
2 cups water or vegetable broth
1 teaspoon olive oil
1 teaspoon pumpkin spice
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 cup red onion, diced
2 tablespoons cranberries, dried
Cut the squash in half, remove seeds and bake at 400 degrees, cut side down on a lined baking sheet until soft, about 30-40 minutes. While the squash is cooking, prepare the filling. Rinse the quinoa and place in a medium sauce pan with the remaining ingredients. Bring to a boil, then reduce the heat and simmer covered for 15 minutes. Let sit covered for an additional 5-10 minutes. Fluff with a fork.
When the squash is done, stuff both halves with the quinoa filling and sprinkle with pumpkin spice.
Makes 2-4 servings