Quinoa Vegetable Stuffed Butternut Squash

This dish reminds me of fall.  But served with a nice salmon patty it makes a great spring dinner too.  If you are trying to eat more plant based or vegan this can also be a delicious main course.

1 butternut squash
1/2 c. quinoa
1 1/2  c. vegetable broth
1 c. chopped onion
2 c. sliced mushrooms
1 clove garlic, minced
1 t. thyme
1 t. sage
3 T. nutritional yeast (optional)
2 c. spinach
Cut squash in half, scoop out seeds.  Place the squash, cut side down, in a baking dish with about 1/2 c. water.  Cover with foil and bake at 375 for about 30 minutes.  Check for tenderness-you want it fork tender.  If it is still hard, bake longer. 
Put 1 c. broth and quinoa in a saucepan.  Bring to a boil.  Cover and simmer for 15 minutes.  In a frying pan put the remaining 1/2 c. broth and onion and garlic.  Bring broth to a boil, turn down to simmer for 5 minutes.  Add mushrooms and cook for 5 minutes.  Add spinach and cook for an additional 3-4 minutes.  Stir in spices and nutritional yeast (if desired.)  Sit in quinoa.
In baking dish turn squash to cut side up.  Spoon quinoa mixture on top of the squash.  Return to the oven and bake for 15 minutes.