Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°. mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu. lightly oil the squash skin, with oil, to prevent splitting. stuff each squash half with the quinoa stuffing. sprinkle 1/2 teaspoon lemon juice over each stuffed squash. place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender. the squash may be steamed for 45 minutes instead of baking. any beans may be substituted for black eyed peas.

Target recipe: heat oven to 400°f. cut squash in half and remove the seeds. rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes. while the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery. sauté about 4 minutes. stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. toss to mix well. check baking squash with a fork to see if it glides through the flesh. stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes. notes : baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.