Stuffed Butternut Squash
1 butternut squash cut in half
Olive oil to drizzle over the butternut squash for roasting
1 cup dry red quinoa
1 6-oz pkg brussels sprouts cut in quarters
1 14-oz can chickpeas
1 cup diced yellow onions
1/4 bunch cilantro, chopped
1/4 lb green beans, cut in bite size pieces
6 pieces of sundried tomatoes, cut in thin slices
Juice of 1 orange
Olive oil to sautee vegetables
Salt and pepper to taste
Drizzle the butternut squash halves with olive oil and roast in a 375F oven for 40-45 minutes until tender but not overly soft. Set aside.
Cook the red quinoa according to the package directions. Set aside.
Saute the onions and the cilantro, until the onions are translucent.
Blanche the brussel sprouts and the green beans. Set aside.
To the sauteed onions add the chickpeas, the brussel sprouts, the green beans, the cooked quinoa and the sun-dried tomatoes. Season with salt and pepper.
Scoop off a bit of the butternut squash flesh to make the cavity bigger.
Add the quinoa mixture to fill the cavity and create a mound.
Drizzle with a bit more of olive oil and roast in the oven for another 10-15 minutes in a 375F oven until warmed through.