Butternut Squash Broccoli Quinoa Casserole

• Gluten free

• Produce

  • 1 1/2 cups Baby spinach
  • 3/4 cup Broccoli florets, fresh
  • 1/2 Butternut squash, medium
  • 1 Green onion
  • 1/2 Red onion

• Canned Goods

  • 2 cup Swanson unsalted chicken broth

• Condiments

  • 1/2 cup Garlic hummus, plain homemade or store-bought

• Pasta & Grains

  • 1 cup Quinoa

• Dairy

  • 1/2 cup Cheddar cheese
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on lifemadesweeter.com

Description

Ingredients

• 1 cup uncooked quinoa
• 2 cup Swanson® Unsalted Chicken Broth
• 1/2 cup plain garlic hummus (homemade or store-bought)
• 2 cups mozzarella cheese, shredded, divided
• 1/2 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated (plus more for topping if desired)
• 1 1/2 cups baby spinach
• 3/4 cup fresh broccoli florets
• 1/2 of a medium butternut squash, peeled and cubed
• 1/2 of a red onion, diced
• 1 green onion, chopped

Directions

• Preheat oven to 375 degrees F.
• Spray a 9 x13 baking dish with cooking spray. Place the quinoa, red onion and green onion in a single layer at the bottom..
• In a large mixing bowl, whisk together the Swanson® Chicken Broth and hummus.
• Pour the chicken broth mixture over the quinoa. Layer with the spinach and 1 cup of mozzarella. Bake uncovered for 20 minutes.
• Meanwhile, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
• After 20 minutes, remove quinoa casserole out of the oven and mix in the broccoli and butternut squash. Sprinkle the cheddar cheese, 1/4 cup of parmesan cheese and the remaining 1 cup of mozarella cheese on top and place back in the oven for an additional 15-20 minutes or until the cheese has melted and the quinoa is cooked through.
• Sprinkle with more parmesan cheese, if desired.
• Remove from oven and serve while still warm.