Butternut squash stuffed with quinoa, spinach, mushrooms and pecans. Vegan and gluten-free! Servings: 4
2 small butternut squash
½ cup quinoa
1 cup + ½ cup vegetable broth, separated ½ -1 cup vegetable broth for simmering
2-4 tablespoons maple syrup
½ cup pecans
1 small onion, chopped
1 clove garlic, minced
2 cups mushrooms (any variety)
2 cups packed spinach, coarse stems removed
1 ½ tablespoons of Bareback Herbs &Lavender marinade
3 tablespoons nutritional yeast
Salt and pepper on the table, to taste
Instructions•Preheat oven to 375 degrees
•Cut the squash lengthwise to make 2 even halves. Remove the seeds. Place squash, cut side down, in a baking dish. Add ¼ -½ inch of water to baking dish and bake for 40 minutes, or until tender.
•In a small saucepan, bring 1 cup vegetable broth and quinoa to a boil. Reduce heat to low, cover and simmer until quinoa has curls coming out of each grain, about 15 minutes. Set aside.
•Place pecans in a small frying pan over medium heat. Stir frequently until toasted, about 2 minutes. Set aside.
•Add onion and ¼ cup vegetable broth to a large frying pan. Cover and simmer until soft, or about 5 minutes. Add garlic, cover, and simmer for another minute. Add more broth as needed for moisture.
•Add mushrooms, cover and simmer until soft, about 3 minutes. Add broth as needed to keep mixture from sticking to pan and burning. •Add spinach and sauté until wilted, about 2 minutes.
•Add quinoa to the vegetables, along with the sage, thyme, nutritional yeast and ½ cup vegetable broth.
•When tender, remove squash from oven, and carefully turn squash halves over, cut side up. Brush squash with maple syrup. Set aside.
•Fill each squash half with 1/4 of the mixture and put back in the oven for another 15 minutes, so that everything heats through. Cover with foil if tops get too dark or dried out. Serve. •Can be made ahead and stored in refrigerator before heating the stuffed squash. When ready to eat, remove stuffed squash from fridge and let sit at room temp for 15 minutes while oven preheats. Brush with a little more maple syrup before heating at 350 for 15 minutes. Serve.
If you are feeling a little bloated and overstuffed from so much festive eating during the holidays, try this easy and tangy Vitamin C rich salad.
4 oranges, blood oranges or mandarins
1 grapefruitFresh mint and basil, roughly chopped
Kale leaves or baby spinach – use whatever greens you have
Bocconcini mozzarella cheese balls
Toasted almonds or walnuts
To make a simple vinaigrette, mix 2 tablespoons of olive oil and 1 tablespoon of Bareback Herbs & Lavender Marinade.Whisk together in a small bowl until well blended.Prepare the citrus. I like to cut away the peel, white pith, and thin membrane on the outside of the fruit sections.Cut the Bocconcini in ½’s.
Arrange the fruit, Bocconcini, and greens on a serving plate & drizzle with the vinaigrette.Sprinkle with the herbs and add in the nuts.And if you have a leftover pomegranates, sprinkle some of those seeds on the top. It will look pretty and taste delicious!
Prep Time: 10 minutes