While the squash is roasting, rinse the quinoa and add it to a saucepan with the vegetable stock. Bring to a boil over a high heat, then reduce the heat to low and simmer for 15–20 minutes, or ...
Combine the squash flesh with quinoa, cranberries and mushroom-onion-celery-apple mixture. Add Himalayan Sea Salt and freshly ground black pepper to taste. Refill the squash with stuffing mixture.
Their menu features dishes like organic tofu turkey, mashed potatoes with a carrot cashew gravy, quinoa stuffing, cranberry sauce, green bean almondine, rice pilaf and pumpkin pie with whipped cream.