Veggie 'n Quinoa Stuffed Acorn Squash by Hungry Girl

Veggie 'n Quinoa Stuffed Acorn Squash 1/2 of recipe: 214 calories, 2g fat, 234mg sodium, 45.5g carbs, 9.5g fiber, 2.5g sugars, 6.5g protein --PointsPlus® value 5* Winter won't last forever (thank goodness), but when it ends, acorn squash season ends too. Enjoy this massively delicious recipe while you still can!  Prep: 10 minutes Cook: 30 minutes Ingredients: One 20-oz. acorn squash, halved and seeds removed 1/4 cup uncooked quinoa, rinsed thoroughly 1/2 cup low-sodium vegetable broth 1/2 cup chopped onion 1/2 cup chopped brown mushrooms 1 cup roughly chopped spinach leaves 1/8 tsp. garlic powder 1/8 tsp. salt Dash black pepper 2 tsp. reduced-fat Parmesan-style grated topping Directions: Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Place squash cut-side down on the baking sheet. Bake until squash is soft, 25 - 30 minutes. Meanwhile, in a small pot, combine quinoa with vegetable broth. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until broth has been absorbed and quinoa is fully cooked. Transfer to a medium-large bowl, and cover to keep warm. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushrooms until softened, about 4 minutes. Add spinach, and cook and stir until wilted, about 1 minute. Transfer cooked veggies to the bowl of quinoa. Add garlic powder, salt, and black pepper, and mix well. Evenly divide between the squash halves. Sprinkle with Parm-style topping, serve, and enjoy! MAKES 2 SERVINGS