Quinoa (1/4 cup)
thoroughly and cook on stove top according to directions. Set aside once cooked.
in half lengthwise; remove the pulp, leaving a 1/4-inch thick shell. Cube the pulp; set shells and pulp aside.
In a large nonstick skillet coated with
Coconut Oil Cooking Spray (as needed)
Onions (1/2 cup)
Garlic (2 cloves)
Zucchini (1/2 cup)
Bell Peppers (1/2 cup)
, and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Stir in the
Tomatoes (3/4 cup)
Ground Flaxseed (1/4 cup)
Dried Parsley (1/2 Tbsp)
Dried Thyme (1/2 cup)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
. Cook for 1 minute.
Remove from heat, stir in cooked quinoa. Divide mixture evenly between the eggplant shells; sprinkle with
Grated Parmesan Cheese (1 Tbsp)
Paprika (to taste)
Place on a baking sheet and bake at 400 degrees F (200 degrees C) for 20-25 minutes or until shells are tender.