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.