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“Vegetarian fall entree or side dish”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Split squash horizontally and scoop out seeds. Sprinkle with salt and pepper.
  2. add 1-inch water to roasting pan, add squash halves, and cover with aluminum foil.
  3. place in 375 degree oven and cook for 45 minutes. Meanwhile, rinse quinoa grain in cold water.
  4. Saute rinsed quinoa in saucepan for 5 minutes to toast.
  5. Add chopped onion, vegetable stock and bring to a boil.
  6. lower heat to simmer and cover. Cook for 15 minutes, or until quinoa has absorbed all liquid.
  7. Remove quinoa from heat; add spinach to quinoa mixture.
  8. remove squash from oven and fill with quinoa mixture.
  9. return to oven, uncovered for an additional 10 minutes.

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