Acorn Squash Stuffed with Seitan Chorizo and Quinoa

Not everyone eats turkey (or meat) for Thanksgiving.  So here's an answer to the yearly challenge of serving a vegetarian Thanksgiving.  Something rich and hearty, deserving of a main course.  Something calling up fall colors and the season's harvest.  Something festive.
1 acorn squash, quartered and seeded
1/4 cup maple syrup

1/4 cup red quinoa
1/4 cup short grain brown rice
1 cup water
1/4 tsp salt

8 oz. chorizo seitan

1 carrot, finely diced
1 stalk celery, finely diced
1 leek, trimmed, cleaned and diced
1/4 cup golden raisins, chopped
1 clove garlic, minced

2 Tbsp sliced almonds

Heat oven to 375F. Place squash in an oiled 9-13-inch casserole and drizzle the maple syrup over the squash quarters. Roast for 20-30 minutes.

Meanwhile, toast the rice and quinoa in a small pot with a bit of canola oil for about 5 minutes, stirring constantly.

Add the water and salt and bring to a gentle boil. Stir and reduce heat to a simmer. Cover and cook about 15-20 minutes, until all the water is absorbed.

While the grains cook, sauté the carrot, celery, leek and raisins in a bit of olive oil, in a large skillet. 

Once softened and beginning to brown, about 10 minutes, add the garlic and cook another 2-3 minutes.

In a separate skillet, sauté the seitan (broken up) in a bit of olive oil. Add the grains and veggies and mix well.

Remove the squash from the oven and top with the grain mixture.

Return to the oven and bake for another 20-30 minutes, until the squash is fully cooked through.

Serves 4.