May 22, 2017
I made this in the summer, but it would make a perfect fall meal. This recipe can easily be used for 2 squash, but in this case I used 1. It's delicious, filling, and anti inflammatory.
A healthy, vegan dinner that's filling and nutritious.
- 1 Butternut Squash
- 1 tsp Olive Oil
- 3/4 cup Quinoa
- 1 1/2 cup Vegetable Broth
- 16 oz Bag of frozen spinach
- 1/3 cup Dried Cherries
- 2 tbsp Maple Syrup
- 1/4 tsp Allspice
- 1/4 tsp Ginger
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
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Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
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While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
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In a large skillet, heat the olive over medium heat. Add the spinach and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the remaining ingredients. Cook 30 additional seconds, until fragrant. Stir in the cherries and cooked quinoa.
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Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (it makes a great addition to shakes or smoothies). Stuff the quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.
