Quinoa, tomato, kale, and garlic-stuffed acorn squash recipe

As soon as I got back from Chicago last week (more on that in the next few days), my friend Katie (yes, it gets confusing) sent me this message: "Now that you're back, you should roast some squash and stuff it with quinoa, garlic, tomato, and cheese. Dan just did this and it is blowing my mind! Gluten-free, delicious-full."  Over the many years that we've been friends, we've shared many great food experiences and I definitely trust her taste buds.  Ok, so perhaps regularly consuming an entire Hungry Howie's pizza between the two of us doesn't qualify as a "great food experience" to some, but it always seemed like a good idea at the time (who am I kidding, it would still be fun if it wouldn't make me sick).

So, I used Katie's suggestions with a few tweaks here and there, and it blew my mind too.  She said that Dan used delicata squash, but I had an acorn squash lying around calling out to be stuffed.  I'm sure that any winter squash would work, so use your favorite.  I also added some kale because I had a bunch that needed to be used.  I'm submitting this to Weekend Herb Blogging, which I'm hosting this week.  Haalo from Cook (almost) Anything At Least Once organizes this event, and check out the rules so that you can participate too.  Send me those entries!!

Quinoa, tomato, kale, and garlic-stuffed acorn squash (adapted from Katie and Dan)
(Printable version)

1 acorn squash, halved through the stem ends
1 Tbsp olive oil
3 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/8 tsp crushed red pepper
1 bunch kale, stems discarded and leaves torn into pieces
3 medium tomatoes, chopped
salt to taste
1 1/2 cups cooked quinoa
2 Tbsp parmesan cheese

Place squash cut side down in a small baking dish.  Bake at 400 until the squash is tender (about 40 min).  While squash is cooking, heat oil in a large skillet over medium heat.  When oil is hot, saute garlic, basil, oregano, rosemary, and red pepper for a minute or two, until they're very fragrant.  Then add kale, toss well, and cook until kale is tender (about 5 min).  Add tomatoes and salt and cook for another minute or so.  Stir the cooked quinoa into the kale and tomatoes, and then flip the squash over and stuff it with this mixture.  Top each half with 1 Tbsp cheese and then bake at 350 until the cheese melts (5-10 min).  Serves 2.