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2 medium acorn squash
1 C low sodium chicken broth
1/3 C quinoa
1 1/2 tsp sesame oil
4 oz turkey or chicken sausage
1 tsp cumin
1/2 tsp salt
1/2 C chopped red onion
1/2 C chopped red bell pepper
3 garlic cloves, minced
2 1/2 tbsp ginger, minced
3 oz Gouda, shredded
1) preheat oven to 375 degrees. cut squash in half horizontally and remove seeds: place cut side down in baking dish filled with 1 inch hot water, bake 45 minutes or until sharp knife easily pierces squash
2) bring broth to a boil in medium saucepan. add quinoa and simmer for 15 minutes
3) heat oil in a large nonstick skillet over medium heat. add sausage, cumin, and salt. saute 4 minutes breaking up meat with a spoon. add onion, bell pepper, garlic, and ginger. cook 2 minutes, stir in quinoa
4) transfer squash halves to dry baking dish, pack each with filling and bake 20 minutes. press shredded cheese into each half and bake 5 minutes more
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