This year I am making sure to have more vegetarian items on the menu for Lily. She has been a vegetarian for several years and typically during holiday celebrations she is left with only starchy side dishes. She loves potatoes and stuffing but those sides do not give her a well balanced meal or one that is thoughtful.

Planning for the holidays is one of the most favorite part of the season me. I love to surround myself with a big stack of my favorite foodie and home magazines and grab as much inspiration and joy from their pages.

Findlay Market, my local farmers market inspires me with each and every visit. Walking through the door at Madisons at, my favorite vegetable and fruit purveyor I was blown away by the wide variety of squash available. So many beautiful shapes and colors to choose from. Imaging the overall look and feel of the menu I choose the acorn squash for its beauty and delicate flavors.

INGREDIENTS

2 acorn squash

2 tablespoon olive oil

Kosher salt and course ground pepper

1 cup quinoa

2 cups water

2 garlic cloves, minced

6 fresh sage leaves

1/2 cup red onion, finely chopped

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 cup dried cherries

1/2 cup whole pecans

1 teaspoon Kosher salt

1/2 teaspoon course ground pepper

DIRECTIONS

1. Preheat oven to 425°F

2. Line cookie sheet with parchment paper or silicone mat

3. Lay acorn squash on its side, cut in half (widest section). Trim the ends creating a flat bottom. Carefully remove seeds, keeping enough flesh on the bottom to hold the filling. Place the squash on the prepared baking sheet, brush each squash with olive oil, salt and pepper. Roast in 425°F oven for 30 minutes.

4. While squash is roasting, bring quinoa, sage, garlic and water, bring to a boil. reduce to low heat, cover and simmer for 10 minutes. Add chickpeas, onion, cherries, pecans, salt and pepper to prepared quinoa.

5. Fill each squash half with quinoa stuffing, top with pomegranate seeds for a beautiful color and a tart surprise.

   Yields: 4 servings

   Looking for a cocktail and snack before dinner, I highly recommend my Spiced Pecans and an Old Fashioned, two of my favorites.