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 Quinoa

1 1/8 fluid ounces of water or vegetable broth

1 Cup Leek, Chopped (Approx. 1 .)

1/3 Cup Diced White Onion

2 minced Garlic cloves 1 cup chopped Broccoli

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

1 teaspoon Italian Seasoning

Salt & Pepper

Olive Oil 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 quinoa 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 broccoli 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 Olive Oil to the squash, and then divide the quinoa 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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