Stuffed Squash With Quinoa Pilaf
[Vegan, Gluten-Free]

To Make the Squash:

1. Preheat the oven to 400°F. Brush a little neutral oil on the bottom of a baking pan. Cut the squash in half and place it cut side down in a pan to fit, cover with heavy foil and cook until softened, about 45 minutes. Add 1/2 cup of water if you like to create steam.

To Make the Pilaf:

1. Cook the quinoa in 1 cup of filtered, boiling water and turmeric. Cover and reduce to a simmer until the water is absorbed. Remove from heat and fluff with a fork.
2. In a large skillet, add 2 teaspoons of olive oil and raise heat to medium-high. Add the mushrooms and shallots and cook, stirring until lightly golden, about 3 minutes.
3. Add the garlic and apple and cook for 2 minutes to soften. Add the reserved 1 teaspoon olive oil, thinly sliced kale, and sauté for just 2 minutes until softened.
4. Add salt, pepper, lemon rind, the reserved cooked quinoa, and cranberries. Stir up to incorporate all the flavors.
5. Add the warmed pilaf into the warmed cavities of the squash, piling high.