Squash with Broccoli Rabe and Quinoa Stuffing - Andy Boy

Ingredients

• 2 Acorn/pepper squash
• 1 ½ Tbsp. olive oil, divided
• Salt and pepper, to taste
• 1 Tbsp. minced fresh rosemary
• ½ Cup quinoa, rinsed
• 1 Cup low sodium vegetable stock
• 1 Shallot, peeled and diced
• 1 Celery stalk, diced
• 1 Small carrot, peeled and diced
• 1 Tbsp. minced fresh sage
• 1 Clove of garlic, peeled and minced
• ½ Bunch broccoli rabe, tough parts of stems trimmed
• 3 Tbsp. dried currants
• 2 Tbsp. balsamic glaze
• 3 Tbsp. marcona almonds, chopped