VEGETARIAN QUINOA & SQUASH CASSEROLE

VEGETARIAN QUINOA & SQUASH CASSEROLE image

Categories Squash

Yield 6 1 2/3 cups

Number Of Ingredients 18

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3 tablespoons extra-virgin olive oil, divided
1 large onion, diced
1 tablespoon minced garlic
1 tablespoon paprika
2 1/2 teaspoons ground cumin, divided
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground allspice
2 15-ounce cans chickpeas, rinsed
1 28-ounce can diced tomatoes
2 cups frozen chopped spinach
1 cup quinoa or whole-wheat couscous
1/2 cup golden raisins
1 cup water
1/2 teaspoon salt, divided
2 10- to 12-ounce boxes frozen pureed squash, thawed
1/3 cup finely chopped fresh cilantro

Steps:

1. Preheat oven to 450°F. 2. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat. 3. If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture. 4. Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro. TIPS & NOTES Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45 minutes.