"Butternut Squash, roasted and stuffed with quinoa, kale, pecans and dried cherries. A delicious and nutritious Gluten-Free Side Dish or Vegan Main Course."
- Debra Klein
Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.
While squash is roasting, make the quinoa: In a small saucepan, bring 2 cups water to a boil. Stir in quinoa and then turn down to a low simmer. Cover and cook for about 15 minutes, until liquid iIs absorbed.
Dice leeks and celery, mince garlic. In a large heavy skillet, heat olive oil over medium heat. Stir in celery and continue to cook for 5 minutes. Stir iIn the greens, letting them wilt and then add the quinoa, mixing well.
When squash is cool enough to handle, scoop out the flesh and add it to quinoa mixture. Mix until well incorporated, then stir iIn the cherries and pecans. Spoon stuffing into the squash halves until full.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.