Pesto Quinoa Stuffed Squash

1. 1

   Preheat the oven to 350 F and spray a cooking sheet with cooking oil.

2. 2

   Cut the squash in half and scrape out the innards.

3. 3

   Place it cut side down and bake it 20 minutes or until soft.

4. 4

   Bring the quinoa and water to boil in a small pot.

5. 5

   Lower the heat and simmer for 10 to 15 minutes or until the water is absorbed and the quinoa is tender.

6. 6

   While the quinoa and squash cook, saute the onion and garlic in a little olive oil until the onion is translucent.

7. 7

   After the squash is done scrape, out the flesh into a bowl leaving enough in the squash to leave the skin intact.

8. 8

   Mash up the squash with a fork and then stir in the quinoa, onion/garlic mixture, and pesto until fully combined.

9. 9

   Pile this mixture back in the squash, put the squash back in the oven, and bake 20 more minutes.

10. 10

    Garnish with fresh basil leaves if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.