1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven for 30-40 minutes or until tender.

3. 3. In a saucepan, cook the quinoa according to package instructions.

4. 4. In a separate pot, cook the orzo pasta until al dente. Drain and set aside.

5. 5. In a skillet, cook the ground beef until browned. Add the red lentils and canned tomatoes. Simmer until the lentils are cooked through and the mixture is thickened.

6. 6. In another skillet, cook the chicken thighs until fully cooked. Remove from heat and shred the chicken.

7. 7. Cook the boneless chicken breast in a separate skillet until no longer pink in the center. Slice into strips.

8. 8. Slice the andouille sausage into rounds and cook in a skillet until browned on both sides.

9. 9. In a bowl, mix together the cooked quinoa, orzo pasta, beef and lentil mixture, shredded chicken thighs, sliced chicken breast, andouille sausage rounds.

10. 10. Stuff each roasted butternut squash half with the protein mixture.

11. 11. Top each stuffed squash with broccoli florets and bake for an additional 10-15 minutes.

12. 12. Serve hot with a dollop of low-fat plain yogurt on top.