Ingredients

-2 squash (acorn or delicatta work well)
-1 cup uncooked quinoa
-1 medium red onion, finely chopped
-2 corno di toro (carmen) peppers, chopped
-6 kale leaves
-1 tsp ground oregano
-1/2 teaspoon ground sage
-1/2 pine nuts (or sunflower seeds)
-5 garlic cloves, minced
-1/2 cup grated parmesan cheese
-salt & pepper, to taste

Directions

Step 1: Preheat the oven to 350 degrees. Cut the squash in half, lengthwise. Scoop out the seeds and stringy parts with a spoon. Place the squash face down in a rimmed baking sheet. Fill the baking dish with an inch of water. Bake for 35-40 minutes, or until the squash is tender. 

Step 2: While the squash is baking, cook the quinoa according to package directions. 

Step 3: Add a few tablespoons of oil to a large pan over medium high heat. Add the onion and cook until translucent, or about 5 minutes. Add in the carmen pepper, garlic and herbs. Continue cooking until the pepper softens. Next add the kale and pine nuts. Cook until the kale is just starting to wilt, about 3 minutes. Add salt and pepper to taste. Add in the cooked quinoa and stir until combined. 

Step 4: Fill the squash with the vegetable/quinoa mixture. Sprinkle each squash with parmesan cheese. Return the squash to the oven and broil for 5 minutes, until the edges of the squash are caramelized and the cheese has melted.

Step 5: Enjoy!