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Butternut Squash Stuffed with Quinoa and Cashews
This vegetarian dish is chock-full of protein, healthy fats, and vitamin-rich veggies.
Makes 4 servings.
- 2 small butternut squash
- ¼ cup water
- ¼ cup vegetable broth
- 1 cup mushrooms, chopped
- 1 cup spinach, chopped
- ¼ cup shallots, diced
- 1 teaspoon dried thyme
- ¼ teaspoon dried sage
- ½ cup cashews
- 1 cup cooked quinoa
Cut the squash in half lengthwise and scoop out the seeds.
Pour the water into a rimmed baking sheet.
Place the squash on the baking sheet, with the cut side down, and bake at 375° F for 35 minutes.
Heat a skillet to medium heat.
Add vegetable broth, and stir in the mushrooms, spinach, shallots, thyme, sage, and cashews.
Stir until the veggies are softened.
Mix the cooked quinoa into the veggies.
With a fork, loosen the flesh of the butternut squash, making more room around the hole where the seeds were removed.
Spoon the quinoa mixture into the squash.
Pop the stuffed squash back into the oven for about 10 minutes until heated through.
About the Author
Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of over 30 books on health and nutrition.
For more information, see www.annlouise.com and facebook.com/annlouisegittleman.
Reprinted with permission from The New Fat Flush Cookbook by Ann Louise Gittleman, PhD, CNS (McGraw-Hill Education, 2017). Copyright © 2017 by Ann Louise Gittleman.
Check out these other delicious and nutritious recipes from Ann Louise Gittleman:
Slow-Cooker Salmon With Pomegranate Glaze
Published in the Price-Pottenger Journal of Health & Healing
Summer 2017 | Volume 41, Number 2
Copyright © 2017 Price-Pottenger Nutrition Foundation, Inc.®
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