Quinoa Stuffed Roasted Acorn Squash

1		Acorn squash
1/2  cup		Quinoa
1/4  cup		Onion chopped finely
2  tablespoons		peas
1  teaspoon		Lemon peel
2  tablespoons		skim mozzarella cheese
1  tablespoon		canola oil
1		clove Garlic
2  tablespoons		Honey
1		Salt and pepper to taste
1  teaspoon		dried parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa Stuffed Roasted Acorn Squash ingredients. The serving size for any ingredient in Quinoa Stuffed Roasted Acorn Squash may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut the squash in middle and remove the seeds.
Preheat the oven to 400F. Coat a baking sheet with nonstick cooking spray. Place the cut side down on a baking sheet. bake 35 minutes or until tender.
Turn the squash cut side up and brush with honey; bake 10 minutes more.
Meanwhile, in a medium pot bring 1 cup of water to boiling.
Add couscous,lemon peel, salt and pepper; cook 8-10 minutes or until tender and all the water is absorbed.
Add peas,onion, garlic, cheese and oil.
Spoon couscous mixture into squash halves.
Top with parsley
Bake 5 more minutes and serve warm.