Quinoa Stuffed Butternut Squash |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lot's a flexibility here, substitute veggies and spices to your preferences! It looks complicated but it's really not, just take the idea and throw in what you like! Ingredients:
1 butternut squash |
olive oil |
salt and pepper |
1/2 teaspoon cumin |
1/2 teaspoon coriander seed |
1/2 teaspoon nutmeg |
1/2 teaspoon paprika |
1/4 teaspoon cinnamon |
1 tablespoon orange juice concentrate |
1 tablespoon ginger |
2 garlic cloves |
1 bell pepper |
1 carrot |
1 stalk celery |
1/2 red onion |
1/2 cup quinoa, rinsed and drained |
cilantro leaf (optional) |
toasted almond (optional) |
Directions:
1. Roast the squash:.
2. Cut squash in half (pierce and microwave for a minute first to make it easier to cut). Scoop and seeds and pulp and discard (or reserve seeds for roasting later, yummy!).
3. Drizzle with olive oil and sprinkle with salt and pepper, cumin, and nutmeg.
4. Put cut side down on a baking pan and bake at 400 degrees for 30-50 minutes (depends on size, should be soft and slightly browned).
5. Make the quinoa:.
6. Put 1/2 cup of quinoa into 1 cup of water. Season with salt, cumin, and coriander seeds (optional). Bring water to boil. Reduce to simmer and cover until water is absorbed, around 15 minutes.
7. Make the veggies:.
8. Saute onions, garlic, ginger, carrot, celery and pepper (and/or other assorted veggies to taste). Season with salt, pepper, cumin, paprika, cinammon and orange juice concentrate. Cook until desired veggie tenderness.
9. Assemble:.
10. Scoop some quinoa into the squash half and top with veggie mixture. Top with some cilantro leaves and/or toasted almonds if desired.
11. Enjoy!
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