twice baked winter squash

  • 3 honeynut squash (or small butternuts) sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup kale, stems removed and chopped
  • 1/2 cup gorgonzola cheese, crumbled
  • olive oil
  • salt and pepper

Preheat oven to 400 degrees.  Drizzle squash with olive oil. Place cut side down on a baking sheet and roast for about 20 minutes.

Place 1 cup uncooked quinoa and two cups veggie stock in a small pot. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.

Saute garlic and onion in a few tablespoons of olive oil over medium heat until onions are softened. Add the kale and cook until bright green and wilted, about 8 minutes.

Mix quinoa and kale together. Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.