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Preheat the oven to 400 degrees.
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Meanwhile, cut the tops off of 6 acorn squash and remove the seeds.
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Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste.
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Bake for 25-30 minutes with the tops on the squash. They are done when the inner flesh is tender and can be pierced by a fork.
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While the squash is in the oven, make the quinoa. First rinse the quinoa well and then combine quinoa in a saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take about 15 to 20 minutes.
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Meanwhile, sauté the mushrooms and leeks in olive oil until tender, or about 5 minutes. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute until fragrant. Next, add the white wine and cook until the wine is mostly evaporated and begins to form a glaze over the vegetables. Taste and season with salt and pepper.
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By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks and stir to evenly distribute.
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Remove the cooked squash from the oven and spoon the quinoa pilaf evenly into each squash.
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Garnish with a little parsley for a little pop of color.
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Serve and enjoy! :D