Quinoa-Stuffed Squash with Parsley and Feta

• 2 acorn squash (4 lb./1.8 kg)
• 1-1/2 cups water
• 1 cup quinoa, uncooked
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley, divided

1. Pierce squash in several places with paring knife.
2. Microwave on HIGH 10 to 12 min.
3. or until tender, turning after 6 min.
4. Cool slightly.
5. Meanwhile, bring water to boil in medium saucepan.
6. Stir in quinoa; cover.
7. Simmer on medium-low heat 13 min.
8. Remove from heat.
9. Fluff with fork.
10. Stir in cheese, dressing, garlic and 3 Tbsp.
11. parsley.
12. Heat oven to 400 degrees F. Cut squash lengthwise in half; scoop out seeds.
13. Place squash, cut sides up, in single layer in shallow baking dish; fill with quinoa mixture.
14. Bake 15 min.
15. or until heated through.
16. Sprinkle with remaining parsley.

acorn, water, quinoa, oregano, garlic, fresh parsley

Taken from www.kraftrecipes.com/recipes/quinoa-stuffed-squash-parsley-feta-175211.aspx (may not work)