Quinoa Stuffed Butternut Squash

Total Time
35mins
Prep 5 mins
Cook 30 mins

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 Nutrition

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!
Most Helpful

This was a very tasty dish. I liked the use of cinnamon and paprika as a curry. I was a little heavy on the paprika, but I like it, so it was very good. I was also heavy on the cumin as that is a favorite too. I used lemon instead of the orange juice, and I don't know if it made a difference or not.