This is a pretty low maintenance meal that is loaded with natural flavors and staple ingredients. The squash and quinoa pair to create a complex carb rich meal that will keep you fueled and full.
+ 1 Delicata Squash
+ 1/2 cup Red Quinoa
+ 1/4 cup Dehydrated Vegetables
+ 1/2 tsp Garlic Salt
+ 1/2 cup Parmesean, grated
+ 1/2 tsp Onion Powder
+ 2 sprigs Fresh Rosemary, chopped
+ Black Pepper
Turn oven on to 375. Half the squash, scoop out the seeds, and bake open side down in a pan with 1/2 inch water for about 40 minutes. Meanwhile, cook your quinoa by adding 1 cup water to your 1 cup quinoa, bring to a quick boil, then reduce to a simmer for ~15 minutes until tender. While it is simmering, add in your dehydrated vegetables, onion powder, and garlic salt. Once cooked, fluff with a fork then stir in the 1/2 the parmesan, rosemary, and season with pepper. Remove the squash from the oven, Turn over and fill with your quinoa mixture. Top with remaining parmesan. Return to the oven for ~15 minutes.
Need some heavy hitting protein? Serve this as a side dish to roast chicken or pot roast.