Quinoa & Spinach Delicata Squash
This Quinoa & Spinach Delicata Squash is a Vegan and Gluten-Free recipe. Each delicata squash is loaded with quinoa and spinach, chopped walnuts, dried cranberries and topped with crispy onions.
Servings: 2 servings
- 1 delicata squash, halved lengthwise
- 1 tbsp olive oil
- pinch salt and pepper, to taste
- 1/2 cup quinoa
- 1 cup spinach, chopped
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tbsp crispy fried onion (optional)
Pre-heat oven to 400F degrees.
Cut squash in half lengthwise and remove the seeds and gunk from cavity. Brush each side with olive oil. Season with salt and pepper. Place squash cut-side down on a baking sheet. Roast for 40-45 minutes.
Meanwhile cook quinoa according to package instructions. When done fold in spinach, walnuts and craberries and set aside.
Remove squash from oven. Using a fork carefully carve out some of the flesh loose. Scoop in the quinoa and spinach mix to fill the squash cavity. Top with crispy friend onions if using. Garnish with fresh herbs and serve.