Quinoa-Stuffed Squash

1. 1

   Pre-heat the oven to 375 degrees.

2. 2

   Cut the tops off the squash and clean out seeds to make empty shells.

3. 3

   Brush the squash with 1 tbsp olive oil, and place face-down in a baking dish.

4. 4

   Roast for 20 minutes, or until the squash is just tender.

5. 5

   While the squash is roasting, saute the onion in the remaining olive oil until soft and brown, about 10 minutes.

6. 6

   Add the nuts and roast for 2-3 minutes, then add greens and cook until they are wilted, but still bright green.

7. 7

   Turn off the heat, add the cooked quinoa and stir through.

8. 8

   Take the squash out of the oven, turn over the shells and stuff with 1/4-1/2 cup of the filling, depending on how big your squash is.

9. 9

   Sprinkle cheese over each serving.

10. 10

    Return to the oven for another 20 minutes, until top is crisp and browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.