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Twice-Baked Quinoa-Stuffed Butternut Squash

Angela Simpson
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Apple

1 cup

Baby kale or spinach, loosely packed

1

Butternut squash, medium

1 cup

Celery

1/4 cup

Cranberries or cherries, dried

2 tbsp

Parsley

1 tbsp

Sage

1 cup

Vegetable broth, low-sodium

1/2 cup

Quinoa

1/8 tsp

Black pepper

2 tbsp

Apple cider vinegar

2 tsp

Olive oil