Name: Savory Stuffed Honeynut Squash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 3 honey nut squash; 1 tablespoon olive oil; 1 pinch salt; 1 cup quinoa (farro or a blend, cooked at room temperature); 1 medium onion (diced); 2 cloves garlic (minced); 8 ounces mushrooms (fresh , finely diced); 1 teaspoon thyme (fresh); 1/2 teaspoon sage (dried, crumbled); 2 cups kale (leaves only, tough stems removed, finely chopped); 1/4 cup vegetable broth; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon nutmeg (freshly grated); 3/4 cup Parmigiano Reggiano (freshly grated); 1 teaspoon butter; 1 slice bread (I used potato bread, but sourdough or plain white bread work fine too)