1/2 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2T olive oil
1 lb mild sausage (chicken sausage would work, too)
1 rosemary quinoa mix
1/3 c pine nuts
Preheat oven to 375. Slice squash in half, scoop out seeds and pulp. Slice a piece from the bottom or top of squash so that they will sit on a baking sheet. Place on baking sheet, sprinkle with salt and pepper. Place in oven to roast for 30-35 minutes. Make quinoa mix according to package instructions, set aside. Toast pine nuts by spraying a skillet with Pam, heating the skillet and then add pine nuts. Toast until nuts are golden brown. Remove from heat, set aside. Cook sausage until no longer pink. Add veggies and cook until tender. Add quinoa and pine nuts to the mixture. Heat thoroughly. Test the squash, they should be fork tender. Remove from oven. Spoon stuffing into squash. Serve 1/2 squash per person.
