Stuffed Butter Baby Squash

Total time: 45 mins, Servings: 4

INGREDIENTS

For the Squash:

• 3-4 Butter Baby or 2 large Butternut Squash
• 2 Tablespoons Olive oil
• ½ teaspoon Oregano
• ¼ teaspoon Dried Basil
• 1 tsp salt and 1/2 tsp pepper

For the sauce:

• 2 Tablespoons soy sauce or Tamari if gluten-free
• 2 Tablespoons maple syrup
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice
• 1 teaspoon garlic powder

Quinoa Filling: 

• ½ cup quinoa dry weight
• 1 Tablespoon olive oil
• 2 cloves crushed garlic
• 1 cup mushrooms, sliced
• 2 medium bell peppers, chopped
• ½ cup pecan nuts, chopped
• 12 cherry tomatoes, sliced
• ¼ cup green onions, chopped
• 2 cups baby spinach or kale, chopped

INSTRUCTIONS

1. Roast the squash: Preheat oven to 400°F (200°C). Trim the ends, halve the squash lengthwise, and scoop out seeds. Scrape the tops with a fork, brush with olive oil, and season with oregano, basil, salt, and pepper. Roast cut side up for 50–60 minutes, until tender.
2. Cook the quinoa: Simmer ½ cup quinoa with 1 cup water until tender and liquid is absorbed, about 15 minutes. Fluff with a fork.
3. Prepare the veggies: Sauté garlic, mushrooms, and bell peppers in olive oil until softened. Add pecans, cherry tomatoes, and green onions, cooking a few minutes more. Stir in spinach just until wilted, then remove from heat.
4. Make the dressing: Whisk soy sauce (or tamari), maple syrup, olive oil, lemon juice, and garlic powder.
5. Assemble: Toss quinoa with sautéed veggies and dressing. Stuff the squash with the quinoa mixture and enjoy!