BUTTERNUT SQUASH QUINOA CASSEROLE
Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.
Provided by lrn2trvl
Categories Low Cholesterol
Time 1h30m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 2 quart baking dish.
- Cut squash length-wise and bake about 20 mins, until tender.
- Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
- In a pan cook shallots and onions until tender and browned.
- Add garlic and cook 2-3 mins, careful not to burn shallots.
- Add onion mixture to cooked quinoa.
- Cook mushrooms. I added some herbs de Provence to them.
- Add mushrooms to quinoa.
- Add salt and pepper to taste.
- Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
- When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
- Pour into baking dish and bake for 35-45 minutes.
Nutrition Facts : Calories 500.5, Fat 14.7, SaturatedFat 5.5, Cholesterol 98.2, Sodium 629.8, Carbohydrate 72.7, Fiber 15, Sugar 6.8, Protein 25.3
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