AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, Vegetarian, VeggiesFeaturing seasonal superfoods, this dish is surprisingly easy, addictingly tasty, and of course incredibly healthy!
Preheat toaster oven to 375 degrees F (conventional oven to 350 degrees F). Wash & dry squash.
Using a sharp knife, carefully cut squash in half, lengthwise. Scoop out seeds.
Place squash cut-side-down on baking sheet lined with parchment paper.
Bake for 30-40 minutes, until tender (depending on the size of your squash).
Combine remaining ingredients in a bowl (grains, beets, parsley, ginger, olive oil, salt, pepper) and mix well.
When the squash are done, remove from oven, drizzle the flesh with olive oil & a pinch of salt - to bring out the natural sweetness - and spoon approximately 1/2 cup of the stuffing into each half.
Serve immediately or refrigerate for 3-4 days. Serve with homemade applesauce or a salad!
*I used the Whole Foods 365 brand Quinoa, Jasmine Rice, & Chickpea blend!
Ingredients
Directions
Preheat toaster oven to 375 degrees F (conventional oven to 350 degrees F). Wash & dry squash.
Using a sharp knife, carefully cut squash in half, lengthwise. Scoop out seeds.
Place squash cut-side-down on baking sheet lined with parchment paper.
Bake for 30-40 minutes, until tender (depending on the size of your squash).
Combine remaining ingredients in a bowl (grains, beets, parsley, ginger, olive oil, salt, pepper) and mix well.
When the squash are done, remove from oven, drizzle the flesh with olive oil & a pinch of salt - to bring out the natural sweetness - and spoon approximately 1/2 cup of the stuffing into each half.
Serve immediately or refrigerate for 3-4 days. Serve with homemade applesauce or a salad!
*I used the Whole Foods 365 brand Quinoa, Jasmine Rice, & Chickpea blend!
