Quinoa and Mushroom-Stuffed Butternut Squash
4C Homestyle Parmesan Cheese
Ingredients:
2 Butternut Squash
2 cups Quinoa
1 cup chanterelle mushrooms, sliced
1/2 cup onion, chopped
1/2 cup 4C Homestyle Parmesan Cheese
3 tablespoons olive oil, separated
2 cloves garlic, minced
water
salt and pepper, to taste
Directions:
Preheat oven to 450 degrees F.
Cut squashes in half, take the seeds out and place, cut side up, in two 11×7 baking dishes. Season with salt, pepper and olive oil and add 1/4 inch of water to baking dishes.
Cover baking dishes with foil and bake for about 40 minutes, or until tender when pierced with a fork.
Reduce oven to 375 degrees F.
In a small pot, bring 4 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until all the water is absorbed. Remove from heat.
In a pan, heat remaining olive oil and saute mushrooms and onions on medium heat. Add in the garlic after a few minutes. Cook until onions are translucent.
After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh.
In a large bowl, combine quinoa, squash, mushrooms mixture, 4C Cheese, salt and pepper.
Spoon mixture back into the hollow butternut squashes and put them back in the oven for another 20-25 minutes, or until top is golden brown.
Remove, garnish with a sprig of rosemary and serve.