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Saturday, May 18, 2013

Baked Stuffed Butternut Squash (Vegan, Gluten Free)

Baked Stuffed Butternut Squash


  • 1 large butternut squash, washed, cut diagonally, seeds removed, roasted face down on baking sheet and cooked at 400 degrees until cooked through-remove from oven and set aside
  • 3 cups cooked red quinoa (1 and 1/2 cups uncooked) cooked in 3 cups vegetable stock
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 2 ribs celery, diced
  • 1 bunch fresh spinach, washed well and stems removed
  • 3 tsp dried sage leaf
  • 3 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 apple, peeled and diced
  • 1/4 cup toasted pine nuts
  • 1/2 cup nutritional yeast
  • salt and pepper, to taste
  • 1 small can diced tomatoes

preparation steps:

1. saute onions, garlic and celery

2. add apples and seasonings

3. add spinach 

4. add quinoa, diced tomatoes and nutritional yeast

5. fill cooked squash with stuffing and bake at 350 degrees until stuffing is crisp and brown 

6. garnish with toasted pine nuts 

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