Roasted Quinoa Stuffed Butternut Squash

Prep: 15 Minutes             Cook: 1 Hour 15 Minutes              Serves: 8

Ingredients

• 2 cups White GoGo Quinoa; cooked
• 2 tbsp  coconut oil
• 3 cups organic mushrooms; sliced
• 2 cloves organic garlic; minced
• 2 cups organic spinach or kale; chopped
• 1/2 cup walnuts; chopped
• 1 organic butternut squash; halved lengthwise, seeds removed
• ¼ tsp Ambrosia’s Ground Cinnamon
• Maple syrup; to taste
• Olive oil; to taste
• Parsley; to garnish
• Salt; to taste

Instructions

1. Preheat oven to 400. Line a baking dish with parchment paper.
2. Brush organic butternut squash with olive oil, sprinkle with cinnamon and drizzle with maple syrup. Season with salt. Place organic butternut squash cut-side down on baking dish.
3. Bake squash for 15 minutes. Flip and bake for another 30-45 minutes.
4. Add cooked White GoGo Quinoa and olive oil to a cast iron skillet over medium heat. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy.
5. Season with salt and set aside.
6. Add mushrooms to the hot skillet and sauté for 2-3 minutes. Add garlic, kale or spinach and walnuts and sauté for another 1-2 minutes.
7. Add White GoGo Quinoa back to the pan and toss to coat. Set aside.
8. Once butternut squash is roasted, remove from oven and place cut-side up on the baking sheet. Fill with quinoa stuffing and place back in the oven.
9. Roast for 5 minutes.
10. Remove from oven and garnish with parsley.
11. Serve!