1 Preheat oven to 375 degrees. Drizzle two rimmed baking sheets with olive and place squash rings on sheets. Pat the squash with melted butter, drizzle with maple syrup and set aside.
For the stuffing:
3 In a large saute pan over medium heat, add the olive oil and saute the onion, and apple until they begin to soften, approximately 7 to 10 minutes. Add white wine and whisk around to get the flavor particles off the bottom of the pan.
4 Add the cooked quinoa, kale, cranberries, walnuts, sage, oregano, cumin, cinnamon, turmeric, and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Let cool for 5 minutes. Stir in cheese and beaten egg slowly so the egg doesn't begin to cook.
5 Divide the mixture evenly among the squash, bake for 30-40 minutes or until the squash is tender. Serve immediately.
