Not important Crissy, 48

Single Lorean, 42

Not important Paula, 32

Never Married Han, 53

Quinoa-stuffed Squash that I made for Thanksgiving. Here at last is the recipe. I Blondes couples ready friendship hot bitches made it again this weekend for a big family gathering and it was very well received. The meat eaters emjoyed it and the vegetarians were very glad for the protein. enjoy! Quinoa-stuffed Squash 2 acorn squash or 1 large Butternut squash 2 Tblspoon ½ cup uncooked Quinoa cup raw natural almonds (or pinenuts) 2 Tblspn oil 1 medium onion diced 2 cloves garlic minced ½ tspn ground cumin ¼ tspn ground cinnamon tspn ground 1 Tblspn fresh lemon juice cup dried apricots chopped (or other sweet dried fruit) ¼ cup chopped fresh parsley leaves 2 Tblspn chopped fresh mint leaves Salt and pepper to taste. Preheat oven to. Spray a baking sheets with cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush the cut side of each squash with tspn -; place sqash, cut side down, on baking sheet and bake until tender about 40 minutes. Meanwhile put the quinoa and 1 cup water in a medium saucepan. Bring to a boil, reduce heat to low, and cover; Cook until all the water is absorbed, 10 to 15 minutes. In a dry medium-size skillet, toast the nuts over medium-high heat , stirring frequently, 3 to 5 minutes. Allow to cool and chop them. Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown, about 3 minutes. Add the garlic and cook for 30 seconds. Stir in the cumin, cinnamon and. Remove the skillet from the heat and stir in the lemon juice. Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; with salt and pepper. To serve, stuff the squash with the quinoa mixture and drizzle each half with 1 tspn of. Recipe adapted from More magazine, October Single Mitzi, 49