Delicata Squash with Creole Quinoa Stuffing - Forks Over Knives

Ingredients

• 3 medium Delicata squash, halved crosswise and cored (about 4½ pounds)
• 1½ medium onions, cut into ¼-inch pieces (3 cups)
• 1 fennel bulb, chopped (2 cups)
• 1 red bell pepper, cut into ¼-inch dice (1 cup)
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon mild Creole spice mix
• 1 15-ounce can low-sodium fire-roasted diced tomatoes
• 2 cups cooked quinoa
• 1 15-ounce can white beans, rinsed and drained
• 2 tablespoons finely chopped fresh cilantro, divided
• 1 tablespoon white wine vinegar
• ½ teaspoon sea salt
• ⅛ teaspoon white or black pepper
• 1 tablespoon nutritional yeast