3 medium squash

4 Tbsp EV olive oil, divided

1/2 tsp sea salt

1/2 cup raw quinoa, rinsed

1 cup water

1 cup diced butternut

1/2 cup chopped red pepper

1/4 cup toasted pumpkin seeds 

1/4 cup chopped green onion

1/2 cup chopped kale 

1 clove garlic, minced

1 Tbsp lemon juice

3/4 cup grated vegan Parmesan cheese (or nutritional yeast) plus extra for sprinkling

Preheat the oven to 200C and line a large, rimmed baking sheet with parchment paper.

Slice squash through from the tip to the stem and use a large spoon to scoop out the seeds.

Place the squash halves cut side up on the parchment-lined pan. Drizzle 2 tablespoon of the olive oil over the squash, and sprinkle with salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are facing down. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. 

Spread the butternut and red pepper out on a separate lined baking tray and toss with the rest of the olive oil. Sprinkle with salt. Bake with the squash for 30 to 40 minutes until golden.

Meanwhile, cook the quinoa according to package instructions.

Pour the quinoa into a medium mixing bowl. Add the roast butternut, peppers, toasted pumpkin seeds, chopped green onion, kale, garlic, lemon juice. And parmesan Drizzle with olive oil and season to taste.

Gently stir the mixture to combine.

Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves and sprinkle with extra parmesan. Return the squash to the oven and bake for about 15 to 18 minutes, until the tops turn golden.