Quinoa Stuffed Squash

Ingredients

2 golden delicious squashes, washed
1/4 lb. of your favorite Italian Sausage
1/4 cup finely shredded carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 cloves minced garlic
1/4 cup chicken stock (water is fine too)
1 cup cooked quinoa
1 tablespoons freshly chopped herbs (your choice, I like thyme or sage)
salt and pepper
1/2 cup shredded cheddar cheese (or your favorite cheese)

Preheat oven to 350 degrees. Cut 2 inched off the top of your squash, set tops aside. Scoop out the seeds and discard. Place squashes on a parchment lined baking sheet, cut side down. Place in oven for 30-45 or until squash is soft when pressed on. When done turn squashes cut side up and get ready to stuff.

Meanwhile, heat a large skillet over medium high heat. Add sausage and sauté until brown and thoroughly cooked. Remove sausage and place in a bowl, set aside. Without cleaning the pan add the onions, celery, can carrots. Continually scrape the bottom of the pan to remove the brown bits. Cook until the onions are translucent. Add garlic and stir for one more minute. Add stock or water and bring to a bowl. Reduce the heat to low and cover. Continue to cook for another 8 minutes, or until carrots are tender.

Combine sausage, and onion mixture, quinoa, herbs, salt and pepper, and half of the shredded cheese. Stuff cooked squashes with 1 cup of sausage mixture. Sprinkle the tops with remaining cheese. Baked squashes at 350 degrees for 20 minutes. Remove from the oven and enjoy.