Preheat oven to 350º
Sauté quinoa and curry powder in butter over low heat until it becomes brown and has a nutty, aromatic scent. Add onions, celery and bell pepper. Add just 2 cups of water, cover and cook as directed on box (approximately 15 minutes) until water is absorbed. Meanwhile, carefully cut the top off of the patty pan squash, scoop out seeded pulp and make a hollow bowl. (It may be easier to cut them in half across the midsection.) Fill with curried quinoa mixture, season with salt and pepper, drizzle with olive oil or butter. Place in baking dish and add 1 cup of water. Bake @ 350º for 15- 20 minutes until squash is slightly softened but firm. Serve as a side dish or main course.
Nancy and Tim Bass - Sunburst Tomato