Look for quinoa flakes on the hot cereals aisle. If you can't find them, use all panko for the topping.
1 (2-pound) butternut squash, halved lengthwise and seeded
1 cup hot water
5 teaspoons canola oil, divided
12 ounces sliced shiitake mushroom caps
2 teaspoons grated peeled fresh ginger
4 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 ounces baby spinach
3 tablespoons butter, cut into pieces
1/2 cup quinoa flakes
1/4 cup panko
12 ounces Broccolini, trimmed
2 tablespoons water
1 1/2 teaspoons grated lime rind
How to Make It
Arrange squash halves, cut sides down, in a microwave-safe baking dish. Add 1 cup hot water; cover with plastic wrap. Microwave at HIGH 15 minutes or until squash is tender. Let stand 3 minutes.
While squash cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add mushrooms, ginger, and garlic; cook 4 minutes or until mushrooms begin to release their liquid. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and spinach, stirring until spinach wilts. Spoon flesh from squash into skillet; stir to combine. Sauté 2 minutes or until liquid evaporates. Spoon mixture into squash halves. Wipe pan clean.
Melt butter in a medium skillet over medium heat. Add quinoa flakes and panko; sauté 2 minutes or until toasted, stirring constantly. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
Heat large skillet over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add Broccolini and 2 tablespoons water; cook 4 minutes or until crisp-tender. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and rind, tossing to coat. Cut each squash half in half. Top evenly with quinoa mixture. Serve with Broccolini.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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