Quinoa & Spinach Delicata Squash

• Gluten free

• Produce

  • 2 tbsp Cranberries, dried
  • 1 Delicata or spaghetti squash
  • 1 cup Spinach

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tbsp Vegan butter

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pecan

Found on gardeninthekitchen.com

Description

Ingredients

• 1 Delicata or Spaghetti Squash, any size
• ½ cup quinoa
• 1 cup chicken broth
• 1 cup spinach, chopped
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 2 tbsp pecan, chopped
• 2 tbsp dried cranberries
• salt and pepper to taste

Directions

• Pre-heat oven to 400F degrees. Cut the squash is half (long way) and scoop up the seeds. Pour the olive oil over the squash and add salt and pepper to taste. Wrap the squash in foil and place on a cookie sheet. Bake for 45 minutes.
• Meanwhile, cook the quinoa in chicken broth instead of water for more flavor.
• Once the squash is done, carefully remove the foil and begin to carve out the squash with a fork (picture 3). Dont go to deep otherwise you will break through the skin. Add the squash insides to a glass bowl.
• Roughly chop up the spinach and add to the squash bowl. Also add the quinoa and butter and begin to mix it together using two forks (picture 4). Finally add the pecan and cranberries and fold.
• Scoop up the squash and quinoa mix into the squash skin. Add more pecans and cranberries on top, garnish with fresh cilantro or parsley, season with salt and pepper and serve.