Moroccan Quinoa Spaghetti Squash

Moroccan Quinoa Spaghetti Squash

1 whole spaghetti squash
3 TBSP olive oil
salt and pepper
1.5 oz pine nuts, or almonds
2 leaks, cleaned and finely sliced
3 large cloves garlic
1 tsp grated ginger
1.5 tsp ground cumin
1 tsp ground turmeric
1 tsp chili flakes
1 red pepper, deseeded and chopped
2 zucchini, or tomatoes, or both cubed
salt and freshly ground pepper.
1 and 3/4 cups water
1 cup quinoa grain, rinsed and drained
2-3 TBSP fresh cilantro, chopped

     Preheat the oven to 350 degrees.  Cut the squash in half lengthwise and place in a dish with one inch of water.  Cover with foil and bake in the oven for 1 hour.  Remove the seeds with a spoon and then, using a fork, gently pull away the stringy flesh and place in a bowl, leaving 2 halves of squash that are bowled.  Brush the insides of the squash with olive oil, sprinkle with salt and pepper and place in the oven for 20 minutes.  Meanwhile, dry roast the pine nuts.
     Heat the 3 TBSP olive oil in a large pain and sauté the leeks until soft, add the garlic and ginger and cook for one minute.  Stir in the cumin, paprika, turmeric and chili, and cook for 30 seconds.  Add the pepper, zucchini, tomatoes, salt and pepper and 1 cup of water.  Stir and simmer, covered, for 10  minutes.
    Add the quinoa to the pan with 3/4 cup of water.  Cover and simmer for 15 minutes.  Stir in the cilantro and toasted nuts.  Spoon the mixture into the squash halves and return to the oven, baking for 15 minutes, or until golden.
    This is very fragrant and tastes wonderful!  Remember that quinoa is a complete food: high in protein, full of vitamins and gluten and wheat free.  It is also delicious. Enjoy!




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