Instructions: This is a good main dish for Thanksgiving or other winter dinners. You may prepare the stuffing mixture ahead and fill the squash as directed just before the meal. For variety, you may bake the stuffing in a casserole as a side dish.

1. Preheat the oven to 350 . Coat a large baking dish or roasting pan with no-stick spray.

2. Cut the squash in half lengthwise; scoop out and discard the seeds.

Place the halves, cut side down, in the prepared dish. Bake for 30 minutes.

3. Meanwhile, in a 2-quart saucepan over medium-high heat, bring the stock to a boil. Add the quinoa; stir and reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork.

4. In a large no-stick frying pan, melt the margarine. Add the apples, pears, apricots and walnuts; cook, stirring frequently, for 5 minutes.

Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes.

5. Transfer to a large bowl. Add the quinoa and mix well.

6. Turn the squash cut side up. Divide the quinoa mixture among them.

(If there is any extra filling, place it in a small casserole dish.) Bake for 15 minutes, or until the squash are tender.

Preparation Time: 15 minutes

Cooking Time: 75 minutes

Makes: 8 servings

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