Preparation time:60 minutes
2 delicata squash
1/2 cup quinoa
1 chicken/vegetable bouillon cube/2 cups vegetable broth
salt to taste
pepper to taste
1/4 cup cooked black beans
1/4 cup cooked edamame
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1/4 teaspoon dijon mustard
1/4 cup diced tomato
1 cup fresh chopped basil leaves
1 tablespoon olive oil
1. Line a baking sheet and preheat oven to 350 degrees
2. Slice both the squash lengthwise in half, scoop out the seeds from inside and rub with olive oil and sprinkle of salt and pepper.Place on the pan cut side up and roast for about 30 minutes.
3.While the squash is roasting, cook the quinoa in 2 cups of vegetable broth or 2 cups water with the buillon cube in it.
4.Take the oil in a pan and roast the vegetables for about 2 -3 minutes.
5.Take the quinoa, the black beans, edamame, and the veggies and mustard in a bowl and mix, adjust salt and pepper.Once the squash is done stuff the above prepared quinoa mixture in it and serve.
If you like you can sprinkle a bit of cheese on top and place it back in the oven for 2 minutes for the cheese to melt and serve.