STUFFED SQUASH

Ingredients

• 310 g Small butternut squash
• 0.3 g Nutmeg, ground
• 0.3 g Black pepper, ground
• 130 g Quinoa, uncooked
• 390 g Vegetable broth, bouillon or consomme, low sodium
• 70 g Onion, finely chopped
• 95 g Brown mushrooms, cleaned, chopped
• 1/2 tsp Thyme, dried
• 1 clove Garlic clove, minced

Method

1. Preheat the oven to 375°C.
2. Rub the insides of the 2 squash halves with 1⁄8 teaspoon salt, nutmeg, and pepper. Place on a baking sheet lined with parchment paper. Allow to roast for 30 minutes, or until tender when pierced with a fork.
3. Toast dry quinoa in a small pot over medium heat, for about 2 minutes, stirring the entire time. Add 3⁄4 of a cup of water or vegetable broth, and/or 1⁄8 teaspoon salt. Increase heat to high. Bring just to a boil, uncovered. Reduce heat to the lowest setting. Cover, cooking for about 20 to 25 minutes, or until all of the liquid is absorbed. Remove from heat and fluff with a fork.
4. Add 1⁄2 tablespoon stock or water to a pan and saute over medium heat. Add the onions and cook for about 5 minutes, until they are soft and translucent. Add the mushrooms and thyme. Cook for about 5 to 8 minutes, until the mushrooms have browned and all of their water has been released and evaporated.
5. Add the garlic and cook for an additional 30 seconds until golden and fragrant, stirring, and remove from the heat. Stir the mushrooms and onion mixture into the cooked quinoa.
6. Spoon the quinoa mixture into the halves of each acorn squash.
7. Serve and enjoy!