8 poblano peppers
3 cups cooked quinoa
½ cup toasted chopped pecans, toasted
½ cup dried cranberries
½ red onion, minced
½ cup cilantro, chopped
1 pound butternut or kabocha squash
2 Tablespoons maple syrup
¼ cup nonfat sour cream
1-2 cups vegetable stock
½ teaspoon olive oil
Salt and freshly ground pepper

Preheat boiler. Broil poblanos, turning once, until charred, about 10 minutes. Place them in a paper shopping bag or a bowl covered with plastic wrap to let them steam for about 10 minutes. Remove the charred skin when cool enough to handle. Slit lengthwise on one side, and remove the seeds.

Reduce the oven temperature to 400 degrees. Cut squash in half. Remove seeds. Brush the cut side with the olive oil. Roast it cut side down until tender, about 30 – 40 minutes. Scoop the squash out of the skin. Puree in blender with maple syrup, sour cream, and vegetable stock. Add additional stock as necessary to reach a sauce-like consistency.

In a mixing bowl, combine quinoa, cranberries, pecans, onion, cilantro, and ½ cup of the sauce. Season to taste with salt and freshly ground pepper.

Stuff each pepper with a generous half cup of the mixture. Place in a baking dish, seam side down. Cover with aluminum foil and bake for 20 minutes.

Serve with the warm sauce.

Serves 8

Nutrition Information Per Serving:
Calories: 234
Fat: 7 gm
Saturated Fat: 1 gm
Trans Fat: 0 gm
Cholesterol: 1 mg
Carbohydrate: 41 gm
Fiber: 5 gm
Protein: 1 gm
Sodium: 203 mg

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