Quinoa-Stuffed Squash

This simple and tasty acorn squash stuffed with healthful ingredients is simple to prepare and delicious!


2 in of Small Squashes, halved and seeds removed

1/2 cup of raw

1 1/8 fluid ounces of water or vegetable broth

1 Cup Leek, Chopped (Approx. 1 .)

1/3 Cup Diced White Onion

2 minced cloves 1 cup chopped

1 cup diced red bell pepper 2 links sliced kielbasa into medallions

1 teaspoon Italian Seasoning

Salt & Pepper

as a Brushing Oil

How to prepare:

Preheat the oven to 375 degrees Fahrenheit. Bring out a big baking dish and fill the bottom with water to a depth of approximately 1/4 inch. Place the squash cut-side down in the plate and pierce the rinds many times with a fork.

Prepare the filling while the squash is baking for 30 minutes.

In a large pan heated over medium heat, combine the and water/vegetable broth. Adjust the heat to low-to-medium and combine the cooked quinoa with the leeks, white onion, garlic, broccoli, and red bell pepper.

Once the is soft, toss in the Kielbasa, Italian Seasoning, and salt & pepper to taste.

Turn the squash halves over and discard the baking liquid. Apply a thin layer of to the squash, and then divide the mixture evenly among the four halves.

Continue baking for another 10 to 15 minutes or until the squash is fork-tender.

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