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  1. Preheat oven to 350 degrees.
  2. Fit a rimmed sheet pan with parchment paper.
  3. Place squash cut-side up on prepared pan and divide 1 tablespoon of olive oil between the halves.
  4. Sprinkle with half of the salt and pepper.
  5. Bake for 30-35 minutes or until fork tender.
  6. Fit a small baking sheet with parchment paper. Divide parmesan into 4 rounds on the pan and bake for 5 minutes, or until golden brown. Reserve.
  7. Bring the quinoa, broth, onion powder, garlic powder, and bay leaf to a boil in a medium saucepan over medium heat. Cover, and reduce heat to low. Simmer for 15 minutes, remove from heat, and let steam for 15 minutes. Fluff with a fork and reserve.
  8. In a large skillet over medium heat, sauté the spinach, shallot, and precooked sausage with remaining olive oil. Season with oregano, basil, chili flakes, and remaining salt and pepper. Sauté until spinach is wilted and sausage is hot.
  9. Stir 1 ½ cups quinoa into the pan, and warm through.
  10. Divide mixture between squash halves, top with parmesan crisps, and enjoy!

About the Author

Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at