My son made this one up a couple years ago when my family and I were trying to create some vegetarian options for Thanksgiving. This recipe can be excellent as the main course if you are eating a lot less meat these days.
8 poblano peppers
1 butternut or kabocha squash
1 teaspoon olive oil
2 tablespoons maple syrup
1/4 cup nonfat sour cream or non-dairy substitute
1 to 2 cups vegetable stock
3 cups cooked quinoa (not three cups quinoa, cooked)
1/2 cup toasted chopped pecans
1/2 cup dried cranberries
1/2 red onion, minced
1/2 cup cilantro, chopped
Salt and freshly ground pepper
Broil poblanos, turning once, until charred, about 10 minutes. Place them in a shopping bag or a bowl covered with plastic wrap to let them steam for about 10 minutes. Remove the charred skin when they are cool enough to handle. Slit lengthwise on one side and remove the seeds.
Reduce the oven temperature to 400 degrees.
Cut the squash in half lengthwise. Remove the seeds. Brush the cut side with olive oil.
Roast the squash cut side down until tender, about 30 to 40 minutes. Scoop the squash out of the skin.
Puree the squash in a blender with maple syrup, sour cream (or substitute), and vegetable stock. Add additional stock as necessary to reach a sauce-like consistency.
In a mixing bowl, combine quinoa, pecans, cranberries, onion, cilantro, and 1/2 cup of the sauce. Season to taste with salt and freshly ground pepper.
Stuff each pepper with a generous 1/2 cup of the mixture. Place in a baking dish seam side down. Cover with aluminum foil and bake for 20 minutes. Plate some of the sauce, artfully place the stuffed poblano, and finish with a little sauce on top and a sprig of cilantro.