Quinoa Butternut Squash

• 1 large Butternut squash
• 1/2 cup quinoa
• 1 teaspoon salt
• 1 bunch fresh spinach
• 1/2 cup Grated fresh mozzarella cheese

Preheat oven to 350. Slice butternut squash in half, put on a cookie tray, sliced side down and roast for 45 minutes. While the butternut squash is roasting, combine salt, water and quinoa in a small saucepan and bring to a boil. Cover and cook over medium heat for 15 minutes or until almost all of the water is absorbed. Wash and steam spinach. Grate cheese. Combine cheese, spinach and quinoa in a bowl and, when the butternut squash is roasted through, dice into 1/2 inch blocks and stir into the quinoa mixture, preferably hot so that the cheese melts through.