Thai Curry Stuffed Acorn Squash

Ingredients

• 2 acorn squash, sliced in half, seeds and pulp removed
• 2 Tbsp olive oil
• 4 garlic cloves, minced
• 2 Tbsp Piquant Post Thai Curry
• 2 cups coconut milk
• 1 tbsp soy sauce
• 1 Tbsp tomato paste
• 1 Tbsp lime juice
• 1 tsp salt
• 1 red onion, diced
• 4 cups mushrooms, quartered
• 2 large tomato, cut into wedges
• 1 cup baby kale packed
• 2 cups cooked quinoa