Coconutty Spiced and Stuffed Butternut Squash

I got inspired tonight. I wanted East Indian flavors, but we recently found out my husband is sensitive to turmeric. So, I improvised and came up with a very delicious and nutrient packed recipe that was still very East Indian-esque...I have eaten stuffed butternut squash at some fine restaurants, and I have never had as good as it was from my own kitchen tonight! Just the right amount of sweet, savory, smooth and crunchy, this recipe also happens to be vegan, gluten-free and dairy-free. But you won't miss a thing!
 Tip: Make sure to fish out the clove before serving, or least warn people. You don't want to bite down on it. It will wreck your tastebuds for a few minutes!

 Coconutty Spiced and Stuffed Butternut Squash

 Ingredients:

• 1 large butternut squash, halved and seeded
. • 1 cup cooked quinoa (easiest if it's left over)
• 1-15 oz can organic chickpeas (Eden Organic is the way to go--BPA-Free cans)
• ½ large onion, finely chopped
• 2-3 green or red bell peppers, chopped
• 1-2 cloves garlic, minced
• 1 medium carrot thinly sliced
• 1-2 handfuls of raisins
• ¼ cup chopped walnuts
• 2 TBSP Virgin Unrefined Coconut Oil (VUCO) divided
• 1 cup organic coconut milk
• 1 cardamom seed (pod removed), finely crushed
• ¼-1/2 tsp cinnamon
• ¼-1/2 tsp cumin
• ¼-1/2 tsp coriander
• Dash of nutmeg
• 1 whole clove
• Unrefined Sea Salt and black pepper to taste.

Instructions:
Preheat oven to 350 degrees F. In a glass baking dish or on a large cookie sheet, place squash halves pulp side down. Add water to cover bottom of dish. Bake for about 45 min to 1 hour, until skin begins to brown and pucker. Remove from oven and allow to cool slightly. While squash is baking, heat a medium to large skillet on low-medium heat. Add coconut oil. Sauté onion for a few minutes, then add garlic and stir. Add bell pepper and sauté for a few minutes before adding the carrots. Cook covered on low for about 7-10 minutes to allow carrots to soften. Add spices/salt/pepper, quinoa and chickpeas and stir. Add coconut milk, raisins and walnuts and stir. Cook covered on low for an additional 7-10 minutes to allow the flavors to marry. Meanwhile, turn squash pulp side up and cut cross-wise into halves (or thirds depending on how big your squash is). Scoop out a well in each piece and add about ¼ tsp of VUCO, distributing evenly. Lightly salt pulp. When veggie mixture is done, scoop generous amounts of the mixture tightly into the wells. Heap on more if desired ( I recommend this). Return the stuffed squashes to the oven and bake for about 5-7 minutes, until filling just begins to brown.
Serve with greens, such as arugula or spinach, sautéed on low heat with EVOO (extra virgin olive oil) , garlic and fresh lemon juice for a well-balanced meal. Serves 4-6, depending on portions and the size of the squash.
Enjoy!
The Gourmet Healer