PREP TIME: 15 MINS COOK TIME: 30 MINS SERVES: 6
- 3 butternut squash sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
- 1 cup quinoa
- 2 cups veggie stock
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kale, stems removed and chopped
- 1/2 cup gorgonzola cheese, crumbled
- olive oil
- salt and pepper
- Preheat oven to 400 degrees.
- Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer)
- Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
- Saute' garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted. (about 8 minutes)
- Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use)
- Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.
- Serve warm and enjoy!