Ingredients:

  • 2 medium-sized pepper squashes (about 1 lb or 450g each)
  • 1 cup quinoa (uncooked)
  • 2 cups vegetable or chicken broth (480ml)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (cheddar or your choice)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the pepper squashes in half lengthwise and scoop out the seeds.
  3. Brush the insides with olive oil, sprinkle with salt, and place cut-side down in a baking dish. Roast for 20 minutes.
  4. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  5. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  6. Add diced bell pepper and zucchini, cooking until softened (about 5 minutes).
  7. Stir in cooked quinoa and spices (oregano, cumin, paprika, salt, and pepper). Mix well and remove from heat.
  8. Fill each roasted squash half with the quinoa filling and top with shredded cheese.
  9. Return to the oven and bake uncovered for an additional 15-20 minutes, until cheese is melted and bubbly.
  10. Garnish with fresh parsley before serving.