Pesto Quinoa Stuffed Squash |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 small squash (suggested -- sweet dumpling) |
1/4 cup quinoa |
1/2 cup water |
1/2 cup diced onion |
1 garlic clove, minced |
2 -3 tablespoons pesto sauce |
fresh basil (for garnish) |
Directions:
1. Preheat the oven to 350 F and spray a cooking sheet with cooking oil.
2. Cut the squash in half and scrape out the innards. Place it cut side down and bake it 20 minutes or until soft.
3. Bring the quinoa and water to boil in a small pot. Lower the heat and simmer for 10 to 15 minutes or until the water is absorbed and the quinoa is tender.
4. While the quinoa and squash cook, saute the onion and garlic in a little olive oil until the onion is translucent.
5. After the squash is done scrape, out the flesh into a bowl leaving enough in the squash to leave the skin intact.
6. Mash up the squash with a fork and then stir in the quinoa, onion/garlic mixture, and pesto until fully combined. Pile this mixture back in the squash, put the squash back in the oven, and bake 20 more minutes. Garnish with fresh basil leaves if desired.
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