Stuffed Butternut Squash

Preheat oven to 400ºF.

Cut butternut squash in half and place on baking sheet. Bake until soft, about 55-65 minutes.

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. Add kale, broccoli, and the water. Cover the vegetables with a lid to steam until cooked, about 4 minutes.

Combine quinoa, black beans, vegetable mixture, salt, peppers, and cheese in a large bowl and mix well.

Remove butternut squash from oven and reduce oven temperature to 350ºF.

Stuff butternut squash with quinoa mixture then return to the oven for another 5 minutes.

Serve immediately, and enjoy!