Stuffed Acorn Squash with Quinoa, Cranberries and Swiss Chard recipe | PCC Community Markets

Ingredients

• Squash:
• 4 acorn squash
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Pinch of red pepper flakes
• Filling:
• 1 cup quinoa
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 tablespoon finely diced shallot
• 3 tablespoons finely diced fennel
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 cups Magic Mineral Broth or water
• 1/2 teaspoon sea salt, divided
• 2 cloves garlic, minced
• 1/2 cup dried cranberries or raisins
• 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
• Freshly squeezed lemon juice