Four acorn squash, about 12 oz each.
Olive oil spray
1 cup uncooked quinoa
1/2 cup raisins, chopped
1/2 cup finely chopped red onion
1/2 cup raw cashews, chopped and toasted
2 tsp cumin seeds, coarsely ground
1 tsp nutmeg
Salt and pepper to taste
Heat oven to 375 degrees.
Cut acorn squashes in half horizontally. Scoop out seeds. Spray with olive oil. Sprinkle with salt and nutmeg. Bake until soft.
While squash is baking, prepare pilaf. Rinse quinoa several times. In a medium saucepan, mix quinoa and raisins with 2 cups water. Bring to a boil, then simmer until water evaporates.
Spray frying pan with olive oil. Add onions, cumin, cashews and cook on low flame until onions are soft. Quickly stir in quinoa until all is mixed well. Add salt and pepper to taste. Fill acorn squash with the pilaf.