Quinoa Stuffed Squash with Fresh Cheese and Herb Oil

Cooking instructions

1. kabocha squash or acorn squash
   Heat oven to 400 F (205 C). Cut squash in half lengthwise and scoop out seeds.
2. olive oilsaltblack pepper
   Rub cut sides with half the olive oil, season with salt and black pepper, and roast cut-side down until tender, 25-35 minutes depending on size.
3. kabocha squash or acorn squashquinoawatersalt
   While squash roasts, rinse quinoa if needed. Simmer quinoa with water and a pinch of salt until fluffy, 12-15 minutes; rest 5 minutes and fluff.
4. quinoascallionscilantrosaltblack pepper
   Fold scallions, half the cilantro, and crumbled fresh cheese into quinoa. Taste and adjust salt and pepper.
5. kabocha squash or acorn squashquinoa
   Turn squash cut-side up and fill each half with the quinoa mixture, mounding it slightly.
6. olive oil
   Drizzle remaining olive oil over the filling and return to oven for 6-8 minutes to warm through.
7. cilantrolime juice
   Finish with remaining cilantro and a squeeze of lime juice before serving.