Over the last few weeks we have received a number of small carnival squash in our CSA and I have been attempting to find a delicious and creative way to use them  One of my girlfriends was in town and came over for dinner so I decided that I would make stuffed squash with sauteed kale and dijon balsamic roasted beets.

Quinoa Stuffed Squash

• 4 small squash, Carnival or Acorn would work well
• 1T olive oil, divided
• 1 cup quinoa, cooked according to package
• 1.5 cups water
• 1T olive oil
• 1 Red Bell Pepper, small dice
• 1 Small onion, small dice
• 2 garlic cloves, minced
• 1 can of black eyed peas, rinsed and drained
• 1t Italian Seasoning
• 1t Salt
• 1/2t pepper
• 1/2t garlic powder
• 1/2 cup vegetable broth +2T AP flour, whisked together

Preheat oven to 350F.

Cut the tops off the squash about 1 inch down. Scoop the seeds out of the squash and drizzle each with 1/4T of olive oil and salt and pepper.  Reserve the tops to the side. Place on a baking sheet and bake for 35 minutes.

While the squash is baking- in a large skillet heat the tablespoon of olive oil over medium high heat.  Toss in the onions and peppers in the oil for 3-5 minutes until soft.  Stir in the garlic and black eyed peas for a minute. Add in the spices, salt, pepper and vegetable broth mixture.  Heat until the sauce has thickened, about 7-10 minutes. Remove from the heat and stir in the cooked quinoa.

Remove the squash from the oven and stuff until just slightly overfilled.  Place the tops back on and bake for an additional 30-40 minutes until the squash is soft, test with a tip of a knife.