This lovely veggie dish is quick and easy to make.
Salt & pepper
Parmesan or other grated cheese
First cut butternut squash in halves and bake on high heat (crust on top) some olive oil, salt and pepper, when soft turn them and bake until lightly browned
Start cooking the quinoa, and in the meantime, chop the kale, onion, coloured peppers, and carrots (or any vegetables of your choice).
Fry everything in olive oil. When lightly browned add 1 cup of water with chicken stock. Cook until almost dry and add the quinoa; leave it to cool down.
After the butternut squash is cooled down, scrape the inside but leave a good layer of squash (scroll down for an idea of what to do with the leftover squash)*
With a small spoon put a layer of quinoa, continue with the grated cheese (you can use cheddar and Parmesan), add another layer of quinoa and finish with grated cheese on top.
Bake for another 10 minutes and it’s ready to eat.
Thanks to Baking and Raising for the recipe
*With the leftovers squash, add raw blended kale and broccoli, sundried tomatoes, grated cheese of your choice, 1 egg, salt and pepper (if you have leftover quinoa add it as well). Stir everything. Form into patties with a tablespoon and cook in a pan or oven.