An Unconventional Thanksgiving Side: Butternut Squash Boats

This Thanksgiving holiday, try a new twist on an old fall staple with this fresh and fun Butternut Squash Boat recipe. This fun to prepare and easy to cook dish is packed with fiber and a host of valuable vitamins and minerals, including 
vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, potassium, and manganese.

Butternut Squash Boats Stuffed with Quinoa and Mushrooms

Source: http://12tomatoes.com/seasonal-squash-recipe-twicebaked-and-stuffed-butternut-squash-with-quinoa-mushrooms/

Servings: 6-8

Ingredients

• 2 Butternut Squashed, Halved and Seeded (Approximately 4 Pounds)
• 2 CUPS Quinoa, Cooked
• 1 CUP Sliced Mushrooms
• 1/2 CUP Chopped White Onion
• 1/2 CUP Fresh Grated Parmesan Chees
• 3 TABLESPOONS SEPARATED Extra Virgin Olive Oil
• 2 Cloves of Garlic, Minced
• Salt and Pepper (To Taste)

Instructions

1. Pre-heat your oven to 450 degrees. 
2. Season squash halves with olive oil (1/2 tablespoon per half), salt and pepper, and place "face up" in a large baking dish (or two) with 1/4 inch of water at the bottom. Cover with foil. 
3. Bake squash covered for 40 minutes or until squash is fork-tender. Remove to cool, and reduce heat to 375 degrees. 
4. Heat remaining olive oil in a pan and saute mushrooms, onion and garlic until mushrooms are browned and onions are translucent. 
5. Scoop out cooled squash, leaing about 1/4 inch of flesh on the inside of the skins. 
6. Combine squash flesh, quinioa, mushrooms, onions, and garlic in a large bowl. Add cheese and mix well. 
7. Spoon mixuture into the squash boats and bake for 20-25 more minutes. 
8.  Enjoy!