Quinoa-Stuffed Squash

Zucchini can be boiled, stuffed and put in the refrigerator for two days in advance. Then assemble and bake just before serving.
Cut off the top quarter of each zucchini; leave the tops. Remove the seeds. Place the courgettes, cut side down, in 2 11-inch x 7-inch baking pans. Pour 1 inch of water into each plate; reheat 1 plate in the microwave at high heat for 15 minutes. Remove the dish; repeat with the remaining dish. Cool.Preheat the oven to 350 degrees.Preheat a large skillet over medium-high heat. Brush the mold with cooking spray. Add the sausage; cook for 5 minutes or until browned, stirring occasionally, until it crumbles. Remove the sausage with a slotted spoon. Add the carrots, onion, and garlic to the filling in the pan; simmer for 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce the heat to medium; cover and cook for 8 minutes or until the carrots are tender.Combine the sausage, carrot mixture, quinoa, parsley, thyme, salt and pepper; add 1/2 cup cheese. Stuff each zucchini with about 1 cup of the quinoa mixture and sprinkle each serving with 1 tablespoon of cheese. Place the stuffed zucchini in a broiler-friendly baking dish and place the tops on a platter. Bake at 350 ° C for 20 minutes or until fully warmed through. Remove from the oven.Preheat the grill to high heat.Bake the courgettes for 4 minutes or until the cheese is golden brown.