Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 cup diced tomatoes (canned or fresh)
  • ½ cup chopped fresh parsley or cilantro
  • Salt and pepper, to taste
  • 4 medium cousa squash (about 8 inches long)
  • 2 tablespoons olive oil
  • ½ teaspoon salt

Instructions:

  1. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent (about 5 minutes).
  3. Stir in cooked quinoa, spices, diced tomatoes, and herbs. Season with salt and pepper to taste.
  4. Preheat the oven to 375°F (190°C). Cut the tops off each cousa squash and scoop out the seeds and flesh, creating a hollow shell.
  5. Fill each squash with the quinoa mixture, pressing lightly to pack it in.
  6. Place the stuffed squash in a baking dish, drizzle with olive oil, and sprinkle with salt. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until squash is tender and lightly browned.