Twice Baked Butternut Squash

Preheat the oven to 400 F. Drizzle squash halves with 1 tablespoon of olive oil. Place the halves cut side down on a rimmed, non-stick spray coated baking sheet. Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash). It should be fork tender.

Meanwhile cook your quinoa. Place the quinoa and water in a saucepan. Bring to a boil. Reduce heat to low, put the lid on and cook for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.

While quinoa cooks heat a large skillet over medium heat with the remaining oil. Once hot add shallots and saute for about 5 minutes. Add kale. Cook for about 5 more minutes stirring every so often. Remove from heat and set aside.

When squash is done roasting remove pan from oven. Scoop out some of the squash flesh leaving 1/4 inch of flesh on the sides and bottom.

Put the removed squash flesh into a large bowl. Mash the squash flesh with the quinoa and the kale mixture. Add the blue cheese crumbles.

Put the squash halves back on the baking tray, cut side up. Scoop quinoa mixture into the center of the squash halves. Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted. Season to taste with salt and pepper.

Enjoy!