I picked up my CSA and got a beautiful butternut squash that I felt the need to immediately use. This, along with spinach from my CSA, got thrown together with cheese and quinoa to make this beautiful and satisfying vegetarian meal.
- 3-4 ServingsServings
- 1 large Butternut squash
- 1/2 cup quinoa
- 1 teaspoon salt
- 1 bunch fresh spinach
- 1/2 cup Grated fresh mozzarella cheese
Preheat oven to 350.
Slice butternut squash in half, put on a cookie tray, sliced side down and roast for 45 minutes.
While the butternut squash is roasting, combine salt, water and quinoa in a small saucepan and bring to a boil. Cover and cook over medium heat for 15 minutes or until almost all of the water is absorbed.
Wash and steam spinach. Grate cheese.
Combine cheese, spinach and quinoa in a bowl and, when the butternut squash is roasted through, dice into 1/2 inch blocks and stir into the quinoa mixture, preferably hot so that the cheese melts through.