Serving Size / Yield
- 1 butternut squash
- 1/2 C. quinoa, cooked
- 1 C. broccoli, chopped
- 1 C. kale, chopped
- 1/4 yellow onion, chopped
- 2 cloves garlic, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Olive oil
Preheat oven to 400 degrees Fahrenheit.
Cut butternut squash in half and place on baking sheet. Bake until soft, about 50 minutes.
When the butternut squash has about 15 minutes left, saute onion and garlic in olive oil until onions become translucent, about five minutes. Add kale, broccoli, and about a tablespoon of water. Cover the vegetables with a lid to steam until cooked, about four minutes.
Combine quinoa, vegetable mixture, salt, and cheese in a large bowl and mix well.
Remove butternut squash from oven and reduce oven temperature to 350 degrees.
Stuff butternut squash with quinoa mixture then return to the oven for another five minutes.