Ingredients
- 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup quinoa
- 2 tablespoons golden raisins
- 4 ounces spinach
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- 1 Granny Smith apple, finely diced
- 1 large shallot, minced
- 1 garlic clove, minced
- 2 tablespoons chopped parsley
Instructions
1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 tablespoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins & spinach and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
3. In a small bowl, whisk the vinegar and honey with the remaining 2 tablespoons olive oil and season with salt and pepper. Add in the apple, shallot, garlic, and parsley. Toss Well. Add dressing to the quinoa.
4. Set the squash halves on plates. Fill with the salad and serve.
This can be served as a main dish or cut into quarters and serve as a side dish with roasted chicken, pork roast or salmon.
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