Quinoa Stuffed Squash Boats

Ingredients

• 2 medium to small Squash
• olive oil spray 
• 1 cup cooked quinoa
• 1/2 cup chopped peppers (can use regular or mini bell peppers)
• 2 cups Kale
• 1 garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• parsley (dry or fresh)
• 1/2 red onions
• For the avocado sauce add the basil and garlic to a food processor and blend to a fine consistency.
• Add the avocado flesh, olive oil and lemon juice. Blend until smooth.
• Season with sea salt and pepper to taste.

Preparation

• Preheat oven to 350 F (177 C). Set a baking dish and spray with olive oil.
• Cut squash lengthwise and scoop out the middle with a spoon. Spray with olive oil, season with salt and pepper.
• In a bowl combine quinoa, peppers, kale, garlic, parsley and stir. Add some salt and pepper according to taste.
• Place zucchini in baking dish and fill with mixture, distributing it evenly.
• Bake for 20 minutes, then top with avocado sauce