Quinoa Stuffed Spaghetti Squash - cooking recipe

Ingredients

2 spaghetti squash
3 tablespoons olive oil, divided
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano (or 1 TB fresh if available)
1 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup raisins
1/2 cup pignoli nut
dressing
1/4 preserved lemon, insides removed, rinsed well, minced
6 garlic cloves, chopped roughly
1 teaspoon dried oregano (or 2 tsp fresh)
1/2 teaspoon ground sumac
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
salt & pepper, a few grindings each

Preparation

Preheat oven to 375\u00b0F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
Toast pignoli nuts in a dry skillet. Set aside.
When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.