Stuffed Squash

If you happen to be hosting a small Thanksgiving this year, you might want to consider this great dish I ordered from the Purple Carrot that you can easily make at home.

What you'll need:

  • 1 butternut squash
  • 1/2 C. Quinoa
  • 2 Cups Veggie broth
  • 1 C. mushrooms
  • 1 bunch of fresh spinach
  • 1 Spanish onion
  • 2 garlic cloves
  • 2 T. Balsamic vinegar
  • 1/2 C. sliced almonds
  • 2 T. olive oil
  • salt & pepper

Directions:

  1. Preheat oven to 400
  2. Wash and dry all veggies
  3. Cut squash lengthwise and scrape out seeds. Brush flesh with olive oil and sprinkle with salt. Place cut side down on cookie sheet and roast for 20-30 minutes or until flesh is soft.
  4. In a small saucepan, heat quinoa and vegetable broth over high heat. Once boiling, cover, reduce heat and simmer until liquid is absorbed.
  5. Mince garlic & peel onion - set aside
  6. In a large saucepan, heat the rest of the olive oil over medium heat. Add mushrooms, onions, garlic and spinach. Saute until soft. Add the cooked quinoa, almonds and balsamic vinegar. Saute for another 5 minutes.
  7. When squash is done, remove from oven and flip. Fill with the saute mixture and enjoy!

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