Stuffed Squash

Ingredients

• Shredded cheese (such as cheddar or mozzarella) - 1 cup
• Salt and pepper - To taste
• Italian seasoning - 1 teaspoon
• Spinach - 2 cups, chopped
• Tomato - 1, diced
• Zucchini - 1, diced
• Bell pepper - 1, diced
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Vegetable broth - 2 cups
• Quinoa - 1 cup
• Acorn squash - 3

Instructions

1. Preheat the oven to 375°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side down, and bake for 25 minutes, or until tender.
4. While the squash is baking, cook the quinoa according to package instructions, using vegetable broth instead of water.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the diced onion and minced garlic, and cook until the onion is translucent.
7. Add the diced bell pepper, zucchini, and tomato to the skillet, and cook for 5 minutes, or until the vegetables are tender.
8. Stir in the chopped spinach, Italian seasoning, salt, and pepper, and cook for an additional 2 minutes.
9. Remove the squash from the oven and flip them over, cut side up.
10. Divide the cooked quinoa among the squash halves, filling them generously.
11. Top each squash half with the vegetable mixture, and sprinkle with shredded cheese.
12. Return the stuffed squash to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
13. Serve hot and enjoy!