In a large, oven-safe skillet or pot, heat cooking oil over medium heat. ( I used my dutch oven). Saute onions for 2 minutes, then add garlic. Cook until onions are soft.

Add pumpkin and cook for 3-5 minutes more. Stir regularly.

Then add tomatoes, quinoa, and water. Season with thyme, salt, and black pepper. Stir, cover, and cook for 15-20 minutes or until tomatoes are mostly turned into sauce and quinoa is cooked through. Stir regularly and add more water if needed.

Last 3-5 minutes add spinach, balsamic vinegar, and 1/4 of the grated cheese, stir well. Add a little bit more water if needed.

Remove from heat, sprinkle with a mixture of the remaining grated cheese and panko. Grill in the oven until nicely browned.