Quinoa Stuffed Delicata Squash

*Delicata Squash, 1 large
Sweet Corn, Canned 1/2 can
1/2 med yellow onion, chopped
1/4c Carrots, chopped
Broccoli, fresh, 1 cup, chopped
*Bragg's Liquid Amino Acid, 2 tsp
Hot Paprika
Oregano
Black Pepper
Basil

Colcannon ingredients:
*Paradise Valley Creamy Mash Potatoes (2/3 cup), 4 serving
Kale, 1 cup, chopped
Mushrooms, cooked, .5 cup pieces
1/2 med yellow onion, chopped

Vegetable Broth
1/4 cup almonds, minced
1/4 cup cooked quinoa
1/4 cup Brown Rice

Halve squash and remove seeds. Place face down in baking dish with a little water. Bake at 350 for 20 minutes. Cook quinoa and rice as directed. Saute onions on med high for one minute, add carrots and continue to saute. Add corn and saute. Add can of rinsed beans and 1/2 cup of quinoa/rice. Add vegetable broth as needed to deglaze the pan as sauteing. Add splashes of Braggs and spices (hot paprika, black pepper, oregano and basil). Heat up leftover colcannon (mashed potatoes, kale, sauteed onion and mushroom with braggs).
Flip squash halves right side up in baking dish, fill with sauteed vegetable and rice mixture. Spoon colcannon over mixture. Top with chopped almonds. Cook covered for approx 15 minutes on 350, then uncovered for 15. Add several tablespoons vegetable broth if bottom is burning.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISSMINAK.