Stuffed Summer Squash with Quinoa

Preheat oven to 425°.

Combine quinoa and water in a small pot and bring to boiling. Reduce heat to medium-low and simmer for 15 minutes. Set aside.

Cut tops off of summer squash and scoop insides out as you would a pumpkin, with a teaspoon. Dice up ¼ cup of the squash and set aside.

In a mixing bowl, combine diced squash, tofu, garlic, green onions and soy sauce. Mash with fork. Heat olive oil in pan over medium-high heat and cook tofu mixture for until slightly browned. About 7 minutes.

In a larger bowl, combine quinoa with tofu mixture and cheese. Mix. Season with salt to taste.

Spoon mixture into each squash until slightly bulging out top. Spread olive oil all over oven proof baking dish. Put each squash in sitting up right. Place the tops cut-side down in the pan. Cook for 15 minutes. Serve sprinkled with cayenne pepper, if desired, and drizzle with olive oil.