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1
Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
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2
Place squash cubes onto the prepared cookie sheet and spray with cooking spray.
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3
Season with cayenne pepper, cinnamon, salt and pepper and give it a mix.
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4
Roast for about 20 minutes or until squash is fork tender, flipping halfway through.
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5
Meanwhile, in a pot add vegetable broth and quinoa.
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6
Bring to a boil, then reduce heat to a simmer and cover the pot.
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7
Simmer for approximately 10 minutes, until broth is evaporated.
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8
Remove from heat and fluff with a fork.
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9
In a large skillet add olive oil and onion.
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10
Cook over low-medium heat for about 3-5 minutes, until onion is tender.
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11
Add squash and fresh spinach and cook until spinach is wilted.
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12
Add quinoa into the skillet and mix until incorporated.
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13
Stir in cranberries and place in serving bowl.
