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Quinoa and Butternut Squash Casserole

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Level: Easy

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Description

A casserole with the colors and flavors of fall and totally meatless. This is a great casserole for the whole family.

Ingredients

  • 1 package (8 Ounce Package) Quinoa
  • 1 package Frozen Spinach (10 Ounce Package)
  • 1  Medium-sized Butternut Squash
  • 1 Tablespoon Garlic, Minced
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 2 cups Parmesan Cheese, Shredded
  • 1-½ cup Chicken Broth

Preparation

Preheat oven to 350 F. Prepare the quinoa according to package directions.

Put the spinach into a microwave-safe bowl and cook it in the microwave according to package instructions. When done remove it from the microwave and drain well.

Peel, remove seeds and cut the squash into bite sized chunks (you’ll need about 3 cups for this recipe).

Place the cooked quinoa in a 9 x 13 inch baking dish. Stir in the garlic, salt, pepper, spinach, squash, half of the cheese and the chicken broth. Stir to mix well. Sprinkle the remaining cheese over the casserole. Cover with a sheet of foil and bake at 350 F for 35 minutes.

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