Serve this recipe as a stunning side dish or a vegetarian main with a big leafy green salad alongside.
Season insides of squash with 1/4 teaspoon salt and pepper and arrange cut-side down on the prepared pan.
Reduce oven temperature to 350 degrees .
Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes.
Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.
Melt 1 tablespoon butter in a medium skillet over medium heat.
Add leek and the remaining 2 tablespoons water.
Season with thyme, nutmeg and the remaining 1/4 teaspoon salt.
Stir in raisins during the last 2 minutes.
Stir the quinoa, hazelnuts and parsley into the leek mixture.
Spoon the quinoa mixture into the squash halves, firmly packing as need.
Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.
Bake the squash until the stuffing is heated through, about 15 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
