This healthy holiday dish will definitely be a staple in my life this Fall:
Holiday Butternut Squash Stuffed with Quinoa and Veggies!
The Purple Carrot
sent me the perfect amount of ingredients
to make this perfect Fall dinner.
Try it – I know you’ll like it!
Easy to make, colorful, healthy and tasty.
Holiday Butternut Squash Stuffed with Quinoa
Ingredients:
1 butternut squash
2 cups vegetable broth
1/2 cup quinoa
2 cloves of garlic, minced
1/4 cup Spanish onion, diced
1 cup crimini mushrooms, sliced
1 bunch fresh spinach
1/2 cup sliced almonds
2 tbs. balsamic vinegar
sea salt
Directions:
1. Preheat oven to 400 degrees.
2. Cut the squash lengthwise and remove the seeds. Brush with olive oil and sprinkle with sea salt. Roast the squash face down on a cookie sheet for about 30 minutes or until a fork can be pushed easily through the skin.
3. In small saucepan, bring quinoa and vegetable broth to a boil. Once boiling, simmer and cover and cook for about 12 minutes, or until all liquid is absorbed.
4. In large saucepan, saute the mushrooms, onions, garlic, spinach and olive oil until softened.
5. Add cooked quinoa, almonds and balsamic vinegar and saute another 5 minutes.
6. Once squash is done, spoon the quinoa mixture into the squash and serve.
Voila!
*Serves 4 people
I paired it with my own salad made of beet greens.
Here’s a pict of my table:
Craving another quinoa dish? Check out one of my faves for Asian night: (Un)Fried-Rice Quinoa
Check out The Purple Carrot: a healthy meal delivery (using all whole, plant-based ingredients, with easy-to-follow recipes from really great chefs).
