Slice spaghetti squash in half lengthwise, and scoop out the seeds with a spoon.

Place on a baking sheet, either with a small amount of oil or lined with a silpat.

Bake at 400 degrees F for 30-40 minutes or until the rind is soft and the squash easily pulls away from the rind. Shred the squash.

Meanwhile, cook quinoa as directed on package. Halve or quarter the tomatoes.

Once quinoa is cooked, add the squash, tomatoes, and pesto; stir to combine.

Spoon back into the squash rind and layer with fresh mozzarella.

Place in the oven under broil for 1-2 minutes, just until the cheese is melted.

Spoon onto plates and serve with kiwi slices.