Preheat oven to 350°. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu. Lightly oil the squash skin, with Eden Safflower Oil, to prevent splitting. Stuff each squash half with the quinoa stuffing. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.
The squash may be steamed for 45 minutes instead of baking. Any Eden Beans may be substituted for Black Eyed Peas.
Per serving - 591 calories, 14 g fat (21% calories from fat), 23 g protein, 97 g carbohydrate, 29 g fiber, 0 mg cholesterol, 221 mg sodium