Rice or Quinoa Stuffed Squash

This is something my Hubby surprised me with for supper when I was unable to eat rice and so desperately hungry!!! He used quinoa and it turned out delicious. I promptly made it again for myself the next night! Enjoy :-)

2 medium sized winter squash (such as butternut or acorn) halfed and prebaked
2 Tbsp. margarine
1 cup minced onion
½ lb. Mushrooms, diced
1 large clove garlic, minced
1 stalk celery, diced
1 carrot, peeled and finely diced
½ tsp. Salt + more for inside of squash
½ tsp. Sage
½ tsp. Thyme
2 Tbsp. lemon juice
1/3 cup coarsely ground raw sunflower seeds
2 Tbsp. olive oil
1 cup cooked brown rice or quinoa

Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is clear and soft. Add mushrooms, garlic, celery, carrot and seasonings, and sauté about 10 minutes until everything is tender and well mingled.

Stir in remaining ingredients and mix well. Taste to correct seasonings. Preheat oven to 350 degrees. Sprinkle the insides of the baked squash with ½ Tbsp. of olive oil and additional salt. Pierce all over with a fork, being careful not to go all the way through so the seasonings can soak into the flesh of the squash. Fill the baked squash and bake, uncovered until heated through, about 20 – 30 minutes.