Quinoa Stuffed Butternut Squash
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F. Rub the butternut squash with 1 tbsp of olive oil and sprinkle with sea salt and pepper. Place the butternut squash open side down on a parchment-lined baking sheet and roast for about 30-40 minutes, or until tender. Remove from oven and let cool. Reduce oven temperature to 375 degrees F.
  2. While the butternut squash is roasting, prepare the quinoa according to the package directions.
  3. To make the filling, in a large sauté pan, heat 2 tbsp of olive oil over medium-high heat. Add onion and mushrooms and sauté for 5 minutes. Add kale, thyme, sage, garlic powder, salt, and pepper and sauté until kale is wilted – about 3 minutes. Add cranberries and cooked quinoa and cook for another few minutes until well mixed.
  4. Once squash is cool, scoop out the flesh, leaving about a 3/4 inch boarder around the sides and the bottom. Add the squash to the stuffing and mix well. Scoop mixture into squash and bake for another 10 minutes. Serve warm.