Acorn Squash stuffed with Saag Paneer and Quinoa

I recently stuffed acorn squash with mushrooms and quinoa and I wanted something similar but different for dinner. I also had a truckload of greens to work through and a hankering for curry.
 These make a great one dish meal, but not a great picture...

Saag Paneer meet Peppers Stuffed with Quinoa. Now go forth and multiply....

 Acorn Squash stuffed with Saag Paneer and Quinoa 

 2 small acorn squash, cut in half, seeds scooped out
1 onion, minced
2 chili peppers, chopped
1 tsp garlic pureed
1 tsp ginger, pureed
2 tsp cumin
2 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom
1 tsp turmeric
2 tbsp tomato paste
2 bunches greens (I used rapini), finely chopped
3/4 cup quinoa
3 cups water
1/2 lb paneer. cut into small cubes (tofu would work okay, but wouldn't be the same)
turmeric and salt for dusting.

 Preheat oven to 350F
 Place squash cut side down on a bake sheet and roast until almost tender.

 Sweat the onion, garlic and ginger in cooking fat of your choice (I used a little grapeseed oil - ghee would be more authentic). Soft and sweet is the desired result. Add spices and greens stems, cook for a minute or two, then stir in tomato paste, finely chopped greens and quinoa. Make sure everything is well combine, add 3 cups of water and bring to a boil turn down the heat and let it simmer covered for 15 minutes, stirring occasionally.
 Meanwhile, dust the cubed paneer with a little turmeric and salt and sear in a hot pan with a little oil to firm a crisp golden brown crust.
 Once stuffing is finished cooking, check seasoning and fold in paneer cubes. Spoon into cooked squash halves and bake, covered with foil for 15 minutes. Uncover, pop back in the oven for 10 minutes. Serve.

I had a little yogurt on the side to help cool the spiciness down and it was perfect.