quinoa - stuffed delicata squash

makes 6 servings

3 delicata squash ( about a pound each)

1 1/2 cups quinoa

3 cups water

1/2 tsp salt

2 tbls veg oil

1 cup finely chopped celery

1 cup finely chopped onion

1/2 cup finely chopped red bell pepper

4 tsp minced garlic

1 tbls minced fresh marjoram, or 1 1.2 tsp dried

1/4 tsp ground cardamom

salt

1 1/2 cups grated fontina or other semi soft cheese

preheat to 375*

~ halve the squash lengthwise and scoop out seeds, set it cut size down in a roasting pan or rimmed baking sheet. add 1/4 inch of water and bake until tender when peirced with a fork, about 30 minutes

~ while that is baking, put quinoa in a saucepan with water & salt. bring to a boil, then reduce and simmer, covered, until water is absorbed, about 15 minutes. set aside

~ heat oil in pan, saute onions, celery, bell pepper, garlic, marjoram & cardamom for about 5 minutes, remove and add to quinoa & salt to taste

~ set the squash cut side up on a dry baking sheet, fill each squash with the quinoa and sprinkle with cheese (and optional dry bread crumbs) bake until the filling is bubbly and lightly browned, 15 - 18 minutes.