Spaghetti Squash and Quinoa Soup

Sorry, forgot to post this part of the Seder.

Looking for ways to minimize serve-yourself dishes at the meal, I came up with this soup.  The idea was a clear vegetable broth, so you could see the squash strands, and a spoonful of tri-color quinoa to perk it up.

I had fun with the service.  Last time I was on a cruise, they had a great way to serve soup.  They brought a bowl with the chunky parts in it, then a teapot with the hot liquid.  The servers did not have to carry bowls of hot soup, and it made for a cute presentation.  Now that my dining room is a bit of a walk from the kitchen, I did the same thing here.  My guest loved the novelty, and I'm definitely doing it again.

1 small spaghetti squash (about 2 lbs)
1/2 C dry quinoa
1 quart vegetable broth
salt and pepper to taste

1.  To cook the squash, preheat oven to 375º.  Wash gourd and puncture in several places so it doesn't explode.  Place on a rimmed baking sheet or in a roasting pan.  Bake 1 hour, turn over, and bake an additional 30 minutes.  Allow to cool enough to handle, about 30 minutes.  Cut in half, scoop out seeds, and use a fork to pull apart spaghetti-like fibers.  This can be done ahead, even a day or two before.

2.  Cook quinoa according to package instructions.  This may include a pre-soak.  Fluff with a fork.  Can also be done ahead.

3.  Heat broth to boiling.  Check for seasonings and adjust as needed.

4.  Place squash fibers and about 1/3 C of quinoa in each bowl.  Pour in hot broth (teapot serving optional) and serve.

Difficulty rating  :)