Quino, Tomato, Kale and Garlic-stuffed Acorn Squash

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.

http://fortunavirilis.blogspot.com/2009/10/quinoa-tomato-kale-and-garlic-stuffed.html