Measurements

• 1 medium Butternut Squash
• 1 cup Quinoa
• 1 can
• drained and rinsed
• 1 medium Onion
• chopped
• 2 cloves Garlic
• minced
• 2 cups Spinach
• chopped
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• Salt to taste
• Black Pepper to taste
• 2 tablespoons fresh Parsley
• chopped

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut the butternut squash in half lengthwise and scoop out seeds.
• Brush the squash with 1 tablespoon olive oil, season with salt and pepper.
• Place squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
• While squash is roasting, cook quinoa according to package instructions.
• In a skillet, heat 1 tablespoon olive oil over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Add chickpeas, cumin, paprika, salt, and pepper, cook for 5 minutes.
• Stir in spinach and cook until wilted.
• Remove from heat, add cooked quinoa, lemon juice, and parsley, mix well.
• Once squash is done, remove from oven and let cool slightly.
• Fill each squash half with the quinoa mixture.
• Return to oven and bake for an additional 10 minutes.
• Garnish with extra parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.