Preheat the oven to 350°F.

Trim ends from zucchini then halve each lengthwise.

Using a teaspoon and being careful not to break the outside skin, scrape out the seeds and core from each zucchini half. (Roughly chop seeds and core and set aside in a medium bowl.)

Heat oil in a large skillet over medium high heat.

Add onions and cook until soft, about 3 minutes.

Add turkey sausage and garlic and cook until evenly browned, about 5 minutes.

Add bell peppers, cilantro, reserved zucchini seeds and core, currants and lemon juice.

Cover and simmer for 2 to 3 minutes, stirring occasionally.

Remove the skillet from the heat and set aside.

Arrange zucchini in a shallow baking dish, hollow-side up, so that they are touching.

Using a slotted spoon, fill each zucchini shell with some of the turkey mixture and reserve liquid in skillet.

Bring reserved liquid to a boil, then reduce heat to low and whisk in soy milk, curry powder, salt and pepper.

Simmer, whisking constantly, until curry power has completely dissolved, 1 to 2 minutes.

Spoon sauce over stuffed zucchini, then cover dish with aluminum foil and bake until tender, 25 to 30 minutes.

Divide quinoa among 4 plates and top with zucchini.

Spoon sauce over the top, then serve garnished with lemon wedges, if you like.