1 Preheat oven to 425 degrees F.

2 To roast the squash: cut the top stems off and cut in half. Use a large spoon to scoop out the seeds. Then cut the squash into quarters and place cut-side-down, in a roasting pan or dish. Add about ½-inch of water to the bottom of the pan. Roast at 425 degrees F for 35-45 minutes. When the squash is tender enough to scoop out the flesh with a spoon, remove from the oven and set aside to cool.

3 For the quinoa stuffing: peel and mince the shallots and combine with quinoa in a medium pot. Cover and toast over medium heat for about 5 minutes, until the quinoa starts to “pop”. Add 1 cup of water and cover. Simmer for about 10-12 minutes. When the quinoa is tender, remove the lid and fluff. Let cool a few minutes in the pot. While the quinoa cooks, prepare the rest of the stuffing.

4 Place the hazelnuts in the 425 degrees F oven and toast 10-12 minutes, until slightly darkened. When the hazelnuts are cool enough to handle, roll them in a clean kitchen towel. This will help the skins peel off. You want to get at least half of the skins off as they are bitter tasting. Roughly chop the hazelnuts.

5 Core and dice the apple and place in a large bowl. Add the cider vinegar and stir well to coat the apple. This will help prevent the apple from browning.

6 Roughly chop the spinach and mint.

7 To assemble the stuffing: Combine the quinoa, hazelnuts, apple, mint, spinach, scooped-out squash, and salt. Stir well to combine. Scoop the stuffing into your squash shells. Cover and bake at 350 for 5-7 minutes, just until warmed, and then serve.