Cheesy Acorn Squash Quinoa

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Salt

  Table

  2 tsp or 12g

• Squash

  Winter, acorn, raw

  1 cup, cubes or 140g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Preheat the oven to 400°F. Halve the acorn squash, removing seeds and innards. Rub with olive oil, season with salt and pepper, and bake for 40-60 minutes until fork-tender. Set aside.
2. In a pot, bring water and vegetable broth to a boil. Add quinoa and salt, stir, then reduce heat to low. Cover and cook for about 20 minutes.
3. Scoop the tender squash into a bowl and mash until smooth. Mix with the cooked quinoa and shredded cheese. Stir to combine and serve.