Originally I was going to go East Indian for this dish, but somehow or other, I went Asian. Not sure how that happened, but nevertheless, tasty! A lovely side dish, or Vegetarian Main dish, that would also taste lovely with tofu or tempeh added to the stuffing. There is a great article about Quinoa you can find here.
1 de-seeded roasted Curry Squash (any squash would work nicely, hubbard, buttercup, butternut)
3/4 cup cooked Quinoa
2 Tblsp. Olive Oil
1 Tblsp. Toasted Sesame Seed oil
1 large minced shallot
4 sliced green onions - mostly the white parts
2 large minced garlic cloves
2-3 Tblsp. Tamari Sauce
2 Tblsp. water
16 thinly sliced brussel sprouts (trimmed and ends cut off, then slice thinly)
3 small to medium carrots, julienne style or very thinly sliced
salt and pepper to taste
zest from 1/2 a lime, juice of a quarter of a lime
Preheat the oven to 350 degrees. Cut the squash in half, and de-seed. Drizzle with olive oil and place onto a parchment lined baking sheet, upside down. Bake about 45 minutes or until tender. Once cooked remove from oven and set aside.
Heat a frying pan on medium heat with both of the oils combined. Add in the shallot, salt and pepper sauteing until translucent. Add in the garlic, sauteing until fragrant, then add in the green onions, lime zest, brussel sprouts, and sliced carrots. Saute about 8 minutes.
Combine the Tamari sauce and water, then pour into the pan, stirring to coat. Turn the heat to minimum, cover and simmer about 10 more minutes, or until the vegetables are tender.
Remove from the heat and add in the quinoa and the juice of a quarter of a lime, mixing to combine, then spoon into the cooked squash returning to a 350 degree oven, for another 15 minutes to heat through.