Quinoa and Black bean stuffed Butternut Squash

This is as simple as healthy recipes get. Simply save the bottom round portion of the butternut squash, take out all the seed and sprinkle it with a little bit of raw sugar. Broil it on low while you make the stuffing.

The stuffing consisted of one can of Trader Joe's Cuban Black beans poured into a pan ( drain at least half the liquid), 1/3 cup of quinoa, a pinch of turmeric, and a pinch of granulated onion. Add about 1/4 cup of chicken broth to this and let it simmer until the liquid has been absorbed and quinoa is cooked ( it should be partly translucent)

By this time the Butternut should be cooked and nicely caramelized along the top. Portion some of the filling into the center of the squash, top with fat free feta and garnish with cilantro.

Post Note:  Some freshly chopped cilantro folded into the filling at the end would be a perfect addition

Butternut Squash Naopoleon

Filling:

Saute the diced butternut squashed  in some olive oil with 1/2 a diced white onion and 2 cloves of garlic. Once the onions become translucent add about 1/8 cup of white wine to deglaze. Then add 1/4 cup of brown jasmine rice and saute for about 1 minute. Finally, add about 1 cup of chicken broth and let it simmer until the rice has cooked. ( It should smell and taste amazing at this point).

Optional: add diced water chesnuts for some extra crunch and 1 tbsp of grated Parmesan for flavor and garlic

The Butternut Squash " layers":

Slice 3 slices of butternut squash from the neck where it is still solid. Either spray with Pam or coat with some olive oil and sprinkle with garlic salt on both sides. Bake at 350F for about 10 minutes ( depending on your ovens strength). Flip the squash and bake for another 5 minutes.  Then sprinkle some raw sugar and paprika on the top side of the squash and broil on low for 5 minutes until an nice golden color develops.

Layer as depicted and garnish with a fresh sprig of rosemary.