Fall is here and my life has revolved around consuming as many fall-ish foods: pumpkin anything, squash, and apple anything among the few. So when it came time for my boyfriend and I to plan out our 6 month anniversary dinner, using fall ingredients was at the top of my list. Being that he lives over a thousand miles away we decided to have a Skype dinner together where we'd both eat the same exact dinner and get dressed up. So on the menu was stuffed squash with a side avocado salad. I really thought baking the squash would be difficult because it's so thick pre-bake but it cooked in no time and was super yummy. Here is the recipe below, enjoy, and happy anniversary my love.
Ingredients:
1 squash
1/4 cup of quinoa
1/4 cup of pine nuts
1/4 cup of celery
1/4 cup of carrots
1/2 cup of spinach
A pinch of black pepper
A pinch of sea salt
2 tbsp of (vegan) butter
1 tbsp of evoo
Directions:
1. Pre-heat the oven at 400 degrees.
2. Wash the squash, cut out the top, and scoop out the seeds inside.
3. Set a small saucepan on medium heat, fill it with about 1 cup of water and allow the quinoa to cook thoroughly.
4. Chop up all of the vegetables, put a pinch of evoo into another pan, set it to medium heat, stir vegetables for about 5 minutes and allow the spinach to wilt. Add in the salt and pepper to taste.
5. Once the quinoa is cooked, combine all of the vegetables, then scoop them into the squash, place the top on again.
6. Bake for 60min, once cooked set aside for 10 min, and enjoy!
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