Stuffed acorn squash

Preheat oven to 375 Spray baking pan with cooking spray. Cut squash in half, remove seeds. Slice the bottom of each half so squash will sit flat. Place squash cut sides down in pan, bake 30 minutes.

Meanwhile in a saucepan heat vegetable broth to boiling. Add quinoa, reduce heat, cover with lid and simmer 15 minutes.

In a skillet over medium heat cook onions and garlic for 5 minutes, stirring occasionally. Remove from heat, add all remaining ingredients except parsley and stir well.

Remove squash from oven, turn squash cut sides up. Divide the mixture evenly and stuff the squash pressing down and form a slight mound over top. Cover loosely with foil. Bake 20-30 minutes until squash is tender and filling is heated through. Sprinkle with parsley and serve.