Preheat oven to 350 degrees. Spray a 9×13 baking dish with a little non stick cooking spray.
For the Squash:
Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool. Now you are ready to prepare your squash for filling.
Slice the very bottom tip off the patty pan squashes so they will lay flat in the baking dish.
Now slice the tops off the squash and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom.
Dice the scooped squash into small pieces and use ½ of the amount for your filling. Save remaining squash for another recipe or enjoy it raw with a little sea salt. NOTE: *If you do not want to use beef in this recipe then use all of the squash for the filling.
Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften. Add ground beef and cook until no longer pink. Stir in spinach (if using fresh spinach, cook until just wilted).
Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.
Fill squash, full to the top, with stuffing mixture. Place tops back onto each squash and drizzle with a little olive oil. Now they are ready for the oven.
Cover pan with foil and bake for 30 minutes. Remove foil and bake 7-10 minutes more.
Serve and enjoy!