INGREDIENTS
1
Butternut squash, medium
1/2 tsp
Garlic powder
1/4 tsp
Onion powder
1 cup
Almond milk, unsweetened
1 cup
Vegetable broth, low sodium
1 cup
Quinoa
1/4 tsp
Red pepper flakes
1
Salt and pepper
6 oz
Cheddar cheese
florets from 1 large head of broccoli + its stem spiralized with Blade D (about 3 cups of florets)