2 delicata squash, cut in half lengthwise and seeds removed
1/2 yellow onion, sliced
2 garlic cloves, minced
1 cup sliced mushrooms
1 bunch kale, trimmed and sliced
1 cup quinoa
1 cup Parmesan cheese
Salt and pepper
Heat oven to 400F. Place squash in a baking pan. Brush cut sides of squash with oil and season with salt and pepper. Roast until tender and lightly browned, about 25 minutes.
Heat 2 tablespoons oil in a Dutch oven. Add onion; saute until soft, about 3 minutes. Add garlic and mushrooms and saute another 5 minutes. Add kale and 1 cup water, cover. Steam until kale is bright green and wilted, about 5 minutes. Use a slotted spoon to remove kale mixture to a bowl, leaving liquid behind. Add 3 3/4 cups water, then stir in quinoa. Bring to a boil and cover, leaving the lid slightly ajar until water is absorbed, and quinoa is tender, about 15 minutes.
Stir kale mixture into quinoa, then stir in half the cheese. Season with salt and pepper. Scoop mixture into roasted squash halves, top with remaining cheese and return to oven until cheese is melted, about 3 minutes.