We’ve been doing meatless Mondays at our house for a change of pace. As grass-fed beef farmers we tend to have meat at almost every meal, but I’m trying to encourage my family to enjoy the large variety of color and flavor that vegetarian meals can provide.
I took a few recipes and combined them to make my own combination of stuffed squash. And as always I forgot to take a photo. thank you to all you great photo takers out there 😉
Ingredients:
- 1 Butternut Squash
- 1 tbs avocado oil
- Frozen organic broccoli (thawed and cut into small pieces)
- Frozen organic cauliflower (thawed and cut into small pieces)
- 2 large chopped and peeled carrots
- 2 ribs of celery chopped
- minced garlic
- Quinoa
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Sat
- Pepper
- feta
Directions
- Preheat oven to 350 degrees
- To make butternut squash: cut length wise and scrape out the seeds, put 1 tbs of avocado oil and salt (to taste) on the squash, flip upside down and bake in the over for 45 min (more or less if needed)
- Meanwhile, rinse and cook 1 cup of Quinoa according to package directions
- In a large pan heat 1 tbls+ of avocado oil and minced garlic, once the great garlic aroma begins add all the copped vegetables and saute for about 10 minutes or until they begin to brown and are fully cooked
- Once the quinoa and the vegetables are done, combine 1/2 of the quinoa recipe with the vegetables and add dried cranberries, walnuts and feta cheese
- After the squash has finished a cooled a bit scrape out the middle part of the squash and add it to the vegetable quinoa mixture and combine.
- Stuff the squash with the vegetable mixture (you will have left overs, great for lunch)
- When ready, bake stuffed squash for 20-35 minutes until warmed through
- Serve warm (I like to add a little extra feta and some garlic salt :))
Extra Quinoa
for the extra quinoa make my quinoa Power Bites
