This squash recipe hits the spot on chilly nights.
- 1 butternut squash
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and diced
- ¼ cup green onions
- 1 cup vegetable broth
- ½ cup (uncooked) quinoa
- 1 tablespoon sage, chopped
- cheese of your choice for sprinkling; Gruyere is recommended
- Cut the butternut squash in half lengthwise and remove the seeds and membranes.
- Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 35 to 40 minutes.
- While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and green onions until softened, about five minutes.
- Add the vegetable broth, quinoa, and sage and bring to a boil.
- Cover, reduce heat and allow to simmer for 15 minutes.
- Remove from heat and allow to sit, covered, for five additional minutes.
- When the baked squash is cool enough to handle, scoop out most of the pulp and place in a bowl. Leave about ¼ inch of squash along the shell to keep it intact enough to hold the filling.
- Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
- Stuff all of this back into the two butternut squash shells and sprinkle with as much cheese as you would like.
- Return the now stuffed and cheese covered shells to the oven and broil for just a few minutes until the cheese is melted and slightly browned.
About the Author: LeAndra is the author, cook, photographer, and chief dishwasher behind the blog Love & Flour. She is learning to like quinoa almost as much as she likes chocolate chip cookies.
Original recipe author: The Quintessential Quinoa Cookbook by Wendy Polisi