• Cut squashes in half length-wise and remove all the seeds and veins. Place in baking dishes with 1 inch of water. Cover and bake at 350°F (180°C) for 30 minutes, or until a fork pokes through the flesh with a little resistance…you don’t want to over cook the squash.
• Dice your bacon. Then cook bacon in a large frying pan over medium-high heat until cooked through and crispy, drain off fat. Allow to cool. 
  
• Bring 1 cup water to a boil in a small saucepan. Add quinoa, reduce heat and simmer for 3 minutes. Drain and rinse with cool water. Set aside.
• In a large bowl combine bacon, pureed onion, garlic, spinach, diced apple, pecan pieces, mushroom powder, parmesan cheese, cooled cooked quinoa, olive oil, sage, basil, oregano, and salt and pepper. Mix well. Divide into four equal parts and stuff inside each squash half, allowing it to be very over filled.

MAKE IT NOW

• Once the squash halves are stuffed, place them into a dry 9x13 baking dish. Preheat oven to 350°F (180°C) and bake, uncovered for 35 minutes, or until cooked through and golden on top. Serve hot.

FREEZE IT

• Allow stuffed squash to cool completely before placing in a foil or metal 9x13 pan. Cover with plastic wrap, pressing down to remove as much air as possible, then cover all with foil. Label and freeze. 

THAW AND COOK

• Remove foil and allow stuffed squash to thaw in the fridge with the plastic wrap still on it, for 24 hours in the fridge. Preheat oven to 350°F (180°C) and bake, uncovered for 35 minutes, or until cooked through and golden on top. Serve hot.