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Butternut Squash Stuffed With Quinoa and Cashews

Ann Louise Gittleman recipe butternut squash vegetarian mushrooms spinach shallots thyme sage cashews quinoa

By Ann Louise Gittleman, PhD, CNS 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 Directions 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...

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