Vegetable Quinoa Stuffed Butternut Squash

Cook time: 45 minutes

Serves: 2

What you need: 

1 butternut squash

brussel sprouts

2/3 cup quinoa 

handful of kale

1 cup of mushrooms

1/2 red pepper

salt, pepper, garlic, and basil 

extra virgin olive oil or coconut oil

Optional: crumbled feta

Start by preheating the oven to 400*F. Divide the butternut squash in half long ways.

Scoop out the guts....er, seeds. This works great with an ice cream scoop.

Arrange the squash on a baking tray. Sprinkle on olive oil or coconut oil and salt.

Cook for 30-35 minutes. 

While the squash is in the oven, coat a pan with coconut oil and cook veggies.

(Start with the brussel sprouts and mushrooms, as they take longer to cook)

While the veggies are cooking, in another pan, cook quinoa. Quinoa will appear soft and fluffy. 

About 10 later, add the quinoa to the veggie mix. 

Add spices.

Once the squash is done, pull out some of the flesh to form a bowl. 

Place the quinoa veggie mix into the squash halves. 

Optional (non-paleo): add feta

Place in the oven to bake for an additional 10 minutes. 

Enjoy this deliciousness all Fall!