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!
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