Kabocha Squash and Indian Spiced Quinoa

I've made this dish twice. The first time I stuffed kabocha squash halves with the quinoa mixture, the second time I served the quinoa over pureed kabocha squash. The second time I also used some lingering red quinoa we had from a Christmas gift last year and was so excited about it I forgot to add the prunes and balsamic vinegar. You can eat the skin of the kabocha squash, but you don't have to.

Kabocha Squash and Indian Spiced Quinoa (adapted from FitFeat)

• 1 cup dry quinoa
• 1 kabocha squash
• 1.5 tbs coconut oil
• 1 shallot, diced
• 2 yellow or red peppers, chopped
• 1 inch ginger, minced
• 3 cloves garlic, crushed
• 2 tsp garam masala
• 2 cups broth
• 6 prunes, diced
• 7-10 fresh basil leaves chopped, or 2 tsp dried basil
• 1 tsp balsamic vinegar
• salt and pepper to taste

1. Preheat oven to 400 degrees.
2. If you want to serve the dish as stuffed squash, cut squash in half or in quarters. Scoop out seeds, spray olive oil on a baking sheet and place squash flesh side down on sheet. Bake 30-35 minutes until tender.
3. If you want to serve the quinoa over pureed squash, cut squash in half and scoop out seeds. Place in baking dish and add 1 inch of water. Bake about 40 minutes until very tender. Set out to cool and then scrape flesh from skin - the flesh should be moist and have a pureed texture. If not, mash with a fork. 
4. In a large pot melt coconut oil and add shallots, red or yellow peppers, garlic, ginger, garam masala, salt, pepper and dried basil (if using). Cook about 5 minutes until vegetables are soft.
5. Add quinoa and stir to mix well. Add broth, bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes.
6. When all the liquid is absorbed, mix in prunes and fresh basil (if using).
7. Arrange quinoa as desired with squash and drizzle with balsamic vinegar.