Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: cut each squash in half; discard seeds. place cut side down in a 3 quart rectangular baking pan. bake in preheated 350 f oven 50-55 minutes or until tender. saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. blend in flour, salt and sage. stir in milk. cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. stir in cooked rice. turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. return to oven and bake an additional 30 minutes. top with cheese; bake 3 minutes longer.