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Quinoa Stuffed  yellow Squash

3 yellow  squashes
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup sliced almonds
1 cup chickpeas
1 teaspoon lemon zest
1 teaspoon cumin coriander powder
1 cup cooked quinoa
Salt and freshly ground black pepper

Preheat oven to 375 F.Cut squash lengthwise  in half and scoop out seeds. Place squash face-down in an oiled baking dish. Bake until tender about 30 minutes. Remove squash from oven.

Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add chickpeas, cumin coriander poweder, lemon zest, and almonds and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.

Turn the squash upright in the baking dish and stuff with the quinoa mixture.Cover dish with aluminum foil and bake for another 20 minutes.

Serve warm
Masala Butta or Spiced fire roasted corn on the cob is a favorite street snack in India when corn is in season. Street vendors roast the corn on coal fire or open grill, use a lime to rub in the Indian spices and serve it hot. 

4 or 5 ears of corn/butta (preferably locally grown corn)
1 lime sliced into half and seeds removed
1 tsp or more cayenne/red chili powder
1½ tsp or more salt
¼ tsp cumin powder

other additions:
¼ tsp or more chaat masala, kala namak (Indian black salt), or amchoor (dry mango powder)

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