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"steaks," discarding the seeds. rub the squash with ⁄ c. of chermoula. lay the squash on parchment-lined baking sheets. roast squash until tender and golden brown, about min. while the squash is roasting, prepare the quinoa according to package directions. to serve, place the quinoa on a platter and
layer the squash slices over it. garnish with a few spoonfuls of the chermoula and, if desired, some pomegranate seeds, and cilantro or parsley leaves. nutrition information per serving: calories ( from fat), g total fat ( g saturated fat), mg cholesterol, mg sodium, g carbohydrates, g fiber, g sugar...
https://www.tops.org/tops/tops/FeaturedArticles/recipe-of-the-month-november-2016.aspx
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