Vegetarian Quinoa Squash Casserole Recipes

Steps:

• Preheat oven to 450 degrees Fahrenheit. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat. If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture. Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.

Steps:

• Preheat oven to 400 degrees. Grease 2 quart baking dish.
• Cut squash length-wise and bake about 20 mins, until tender.
• Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
• In a pan cook shallots and onions until tender and browned.
• Add garlic and cook 2-3 mins, careful not to burn shallots.
• Add onion mixture to cooked quinoa.
• Cook mushrooms. I added some herbs de Provence to them.
• Add mushrooms to quinoa.
• Add salt and pepper to taste.
• Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
• When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
• Pour into baking dish and bake for 35-45 minutes.