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For the quinoa;
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1.
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In a small pan over medium heat, warm the olive oil.
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Then add the onion and garlic.
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Let them brown but dont caramelize them, for about 10 minutes.
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2.
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While that is going, in a separate pot bring the chicken broth to a boil.
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Add the quinoa and cook for 15-20 minutes on medium until it boils.
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After 15-20 minutes, reduce heat to low, add the onion, garlic the ground red and black pepper and continue simmering for another 15-20 minutes, stirring occasionally.
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Then turn to low just so it stays warm.
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For the squash:
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1.
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Preheat oven to 350 F. Chop the tops off the squash and place them cut side down on an aluminum foil lined cookie sheet.
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Cook at 350 F for 20-25 minutes.
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2.
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When they are done, remove them from the oven and let them cool for a few minutes.
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Just cool them until you can touch them, then scoop out the seeds.
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Brush the insides with the honey, about 2 tablespoons per squash.
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Put them back on the cookie sheet cut side up and continue cooking another 10-15 minutes.
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When they are done, scoop the quinoa mixture into the squash bowls and serve!
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You will have a delicious guilt free meal with a fantastic nutty flavor and some mild sweetness from the honey and squash.
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Yum!
