Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf - A Zest for Life

Ingredients

• 2 Honeynut Squash (6" length, average size)
• 1 teaspoon neutral oil (expeller pressed)
• 2 pinches salt & pepper
• 3/4 cup buckwheat (I use organic)
• 3/4 pounds mini colorful peppers (stemmed, seeded 1/2" lengths )
• 2 teaspoon extra virgin olive oil (divided)
• 3/4 cup red onion (peeled 1/3" dice)
• 2 teaspoons fresh garlic (peeled, minced)
• 1 teaspoon fresh rosemary leaves (coarse chop)
• 1 teaspoon fresh oregano leaves (coarse chop)
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly cracked black pepper
• 1 1/4 cups vegetable broth (I use better than bouillon vegetable base, organic)
• 2 tablespoons fresh parsley (coarsely chopped)
• 2 ounces goat cheese (large chunks)