2 medium winter squash, halved and seeded

1 teaspoon canola oil

1-1/2 cups chopped sweet onion

1 cup uncooked quinoa

1/4 cup uncooked lentils

2-1/2 cups low sodium chicken broth

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup wild blueberries

1/4 cup toasted slivered almonds

1 tablespoon balsamic vinegar

Heat oven to 375 degrees. Place squash halves, cut side down, on baking sheet. Bake for 20 minutes.   Meanwhile, heat oil in large skillet over medium heat; add onion. Cook, stirring frequently, for 5 minutes, until onion is soft. Stir in quinoa, lentils, chicken broth, and nutmeg. Bring to a boil. Reduce heat to simmer and simmer for 20 minutes, stirring occasionally.   Gently stir in wild blueberries, almonds, and balsamic vinegar. Divide stuffing evenly among partially baked squash halves. Place on baking sheet, cover with foil, and continue to bake for 20 to 25 minutes, or until squash is tender.