![Butternut Squash & Spinach Quinoa Casserole [Gluten Free + Dairy Free Option]](https://www.abbeyverigin.com/wp-content/uploads/2019/12/IMG_1480.jpg)
I wait all year for squash season, and once it comes I find ways to put it into just about everything. I love butternut squash because it’s easy to track down, unlike some more obscure squash varieties, and it is so versatile. When the cold weather hits nothing sounds as comforting as a casserole, so naturally I had to combine the two to make a casserole that is both healthy (unlike most) and delicious. Choosing quinoa as the base of this casserole provides a great source of plant based protein. To make this casserole dairy free, simply omit the cheese.
Butternut Squash & Spinach Quinoa Casserole
December 20, 2019
: 4
: Easy
Ingredients
- 1 cup dry quinoa
- 1/2 lb butternut squash
- 2 cups frozen spinach (3-4 if fresh)
- 1 cup full-fat coconut milk
- 1 egg
- 1 tsp garlic powder
- 1/4 cup shredded mozzarella
Directions
- Step 1 Cook quinoa according to package instructions with broth.
- Step 2 Use prechopped, or chop yourself, 1/2 lb butternut squash into 1/2 inch pieces.
- Step 3 In a small bowl, whisk together egg, garlic powder, and coconut milk.
- Step 4 Grease a casserole dish, and pour in quinoa.
- Step 5 Add butternut squash and spinach. Stir together.
- Step 6 Mix egg mixture into the casserole dish, and stir until evenly distributed.
- Step 7 Top with mozzarella cheese.
- Step 8 Bake at 375 for 40 minutes until casserole is well set, and cheese is browned.
