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1
Preheat the oven to 400 F. Drizzle squash halves with 1 tablespoon of olive oil.
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2
Place the halves cut side down on a rimmed, non-stick spray coated baking sheet.
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3
Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash).
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4
It should be fork tender.
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5
Meanwhile cook your quinoa.
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6
Place the quinoa and water in a saucepan.
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7
Bring to a boil.
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8
Reduce heat to low, put the lid on and cook for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.
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9
While quinoa cooks heat a large skillet over medium heat with the remaining oil.
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10
Once hot add shallots and saute for about 5 minutes.
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11
Add kale.
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12
Cook for about 5 more minutes stirring every so often.
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13
Remove from heat and set aside.
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14
When squash is done roasting remove pan from oven.
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15
Scoop out some of the squash flesh leaving 1/4 inch of flesh on the sides and bottom.
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16
Put the removed squash flesh into a large bowl.
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17
Mash the squash flesh with the quinoa and the kale mixture.
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18
Add the blue cheese crumbles.
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19
Put the squash halves back on the baking tray, cut side up.
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20
Scoop quinoa mixture into the center of the squash halves.
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21
Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted.
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22
Season to taste with salt and pepper.
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23
Enjoy!
