2linkschicken feta sausagediced into ½ inch pieces
¼cupkalamata oliveshalved
¼cupbanana pepper slices
1large heirloom tomatodiced and seeded
1cupchopped baby spinach
¼cupfeta cheese
2tablespoonolive oil
kosher salt and pepper
Instructions
Roast squash halves that have been seasoned with 1 tablespoon olive oil and sprinkled with salt and pepper at 400 degrees for 45 minutes, or until fork tender.
In the meantime, bring the chicken stock, quinoa, garlic, oregano, sausage, olives, and banana peppers to a boil. Reduce heat and simmer for 20 minutes.
Add in the kale, tomato, and feta into cooked quinoa and stir well. Season with salt and pepper if needed (remember olives and feta are very salty!)
Once squash is roasted, fill each cavity with the quinoa mixture. I scooped the leftover quinoa, around the squash in the baking dish. Drizzle with a the remaining olive oil, and return to oven for 10-15 minutes.
Notes
Feel free to omit sausage for a hearty vegetarian meal.