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Butternut Squash & Spinach Quinoa Casserole [Gluten Free + Dairy Free Option]

Butternut Squash & Spinach Quinoa Casserole [Gluten Free + Dairy Free Option]
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

By:

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.

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