Baked Butternut Squash Stuffed With Quinoa
1 large butternut squash
2Tbsp Olive oil
1 cup Quinoa
Two garlic cloves
Half of a White or Yellow Onion
Two large tomatoes or 1 can of tomatoes
¼-1/2 tsp cumin
1/8 tsp cayenne
¼ tsp black pepper
2 cups water or 1 cup water, 1 cup broth
¼ tsp fresh or dried basil, ¼ tsp oregano, ¼ tsp turmeric, 1/8 tsp rosemary, ¼ tsp thyme, ¼ tsp cilantro and/or parsley
One quarter of a green pepper (chopped finely)
Preheat oven to 425 degrees.
Soak Quinoa in water for at least five minutes and rinse.
Cut squash in half length-wise and clean out seeds. Cut a small indent in squash to make room for quinoa. Any extra squash can be added to quinoa mixture. Rub both sides with 1 tbsp oil and place face down on a baking sheet. Bake in oven for 15 minutes and then turn over and bake for 15 more minutes or until soft.
While squash is baking…
Put remaining tbsp. oil in deep pan or pot and sauté garlic, onions, and any fresh herbs for one-two minutes on med-high heat. Careful not to burn. Then add the quinoa to pan and pour water/broth into the pan along with tomatoes and remaining spices and cover with lid. Turn heat down to low and simmer covered for 20-25 minutes depending on desired firmness.
Remove squash from oven and spoon mixture onto squash and serve.