Sunday, March 11, 2012

Roasted Stuffed Butternut Squash

1 Butternut Squash Sliced in Half, seeds taken out Also cut off about 1/2 of the solid butternut squash part and cut into tiny cubes
1 Cup quinoa
1/2 yellow onion minced
2 Cloves Garlic minced
1/2 Bunch of Asparagus chopped
5 Mushrooms chopped
Olive Oil
Salt and Pepper to Taste
1/4 Cup Parmesan Cheese
1/4 Cup Mozzarella Cheese

Toast Quinoa then cook with 2 Cups water simmer uncovered until the water is absorbed and the quinoa is tender

While cooking the quinoa brown onion, garlic and mushrooms in olive oil. Add the cubed butternut squash and cook until the squash is almost fully cooked. (make sure you season with salt and pepper) Add chopped asparagus and saute until it slightly cooked and still has firmness to it.

Preheat oven to 365

Mix quinoa with vegetables. Taste. Add more salt and pepper appropriately. Stuff the hollow part of the squash generously. Cook Covered for about 45 minutes. Remove cover and top with the grated cheeses. Cook for another 15 minutes, until cheese is golden brown and the solid part of the squash is tender.