Butternut Squash Stuffed
with Mushrooms, Quinoa, Spinach and Almonds
- 2 tablespoons olive oil*
- 1/2 cup quinoa
- 2 cups vegetable broth
- 1 cup crimini mushrooms, sliced
- 1 bunch fresh spinach
- 1 Spanish onion
- 2 garlic cloves, peeled
- 2 tablespoons Balsamic vinegar
- 1/2 cup sliced almonds
- 1 butternut squash
- salt to taste*
- * not included
- Small saucepan
- Large saucepan
- Baking sheet
Preheat oven to 400 degrees. Rinse and dry produce. Cut the squash lengthwise and scrape out the seeds with a spoon. Brush the exposed flesh with olive oil and sprinkle with salt. Place cut-sized down on a baking sheet, and roast until flesh is easily punctured with a fork, about 20-30 minutes.
While squash is roasting, mince garlic, and peel and dice onion. Set both aside.
In a small saucepan, heat quinoa and vegetable broth over high heat. Once quinoa reaches a boil, cover, reduce heat, and simmer until all the liquid is absorbed, about 10 minutes.
In a large saucepan, heat remaining olive oil over medium heat. Add mushrooms, onions, garlic, and spinach, and sauté until they soften and spinach is wilted. Add the cooked quinoa, almonds, and balsamic vinegar, and sauté for another 5 minutes. Set aside and keep covered.
When squash is finished roasting, let cool briefly; then spoon the mushroom-quinoa mixture into the squash. Serve immediately. Enjoy!