Stuffed Butternut Squash

• 1 whole Butternut Squash
• 1/4 whole Yellow Onion, Chopped
• 2 cloves Garlic, Chopped
• Olive Oil
• 1 cup Kale, Chopped
• 1 cup Broccoli, Chopped
• 1 Tablespoon Water
• 1/2 cups Cooked Quinoa
• 1 cup Black Beans, Rinsed
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Red Pepper Flakes
• 1 ounce, weight Gorgonzola Cheese

1. Preheat oven to 400 degrees F.
2. Cut butternut squash in half and place on baking sheet.
3. Bake until soft, about 55-65 minutes.
4. When the butternut squash has about 15 minutes of cooking left, saute onion and garlic in olive oil until onions become translucent, about 5 minutes.
5. Add kale, broccoli, and the water.
6. Cover the vegetables with a lid to steam until cooked, about 4 minutes.
7. Combine quinoa, black beans, vegetable mixture, salt, peppers, and cheese in a large bowl and mix well.
8. Remove butternut squash from oven and reduce oven temperature to 350 degrees F.
9. Stuff butternut squash with quinoa mixture then return to the oven for another 5 minutes.
10. Serve immediately, and enjoy!

butternut squash, yellow onion, garlic, olive oil, broccoli, water, quinoa, black beans, salt, pepper, red pepper, gorgonzola cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/stuffed-butternut-squash/ (may not work)