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
- 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)
- Pre-heat your oven to 450 degrees.
- 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.
- Bake squash covered for 40 minutes or until squash is fork-tender. Remove to cool, and reduce heat to 375 degrees.
- Heat remaining olive oil in a pan and saute mushrooms, onion and garlic until mushrooms are browned and onions are translucent.
- Scoop out cooled squash, leaing about 1/4 inch of flesh on the inside of the skins.
- Combine squash flesh, quinioa, mushrooms, onions, and garlic in a large bowl. Add cheese and mix well.
- Spoon mixuture into the squash boats and bake for 20-25 more minutes.