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Pesto Delicata Squash Quinoa Bowl

This hearty and satisfying Pesto Delicata Squash Quinoa Bowl is like eating a big ‘ol bowl of fall.
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The harmony of flavors and textures in this Pesto Delicata Squash Quinoa Bowl from the quinoa, sunflower seeds, pesto and squash is so satisfying

Ingredients

Scale
  • 1 Cup of Cooked Quinoa
  • 2 tbsp of Pesto
  • 1 Cup of Spinach, chopped
  • 1 Delicata Squash
  • 1 tbsp & 1 tsp of olive oil
  • ⅓ Cup of Sunflower Seeds
  • Salt & Pepper to taste

Instructions

  1. To cook squash: Preheat oven at 400º
  2. Slice squash in half length-wise and scoop out all the squash guts, then slice squash log into ½ wide slices. They should look like the letter “C”
  3. Grease a baking tray with olive oil and lightly coat squash with olive oil and season with salt and pepper
  4. Bake for 25 minutes, take out of the oven, flip squash over and bake for another 15 minutes
  5. To cook quinoa: In a sauce pan pour 1 tsp of olive oil and heat on medium low, add 1 cup of rinsed quinoa, toast dry quinoa for 1 minute
  6. Add 1⅔ cups of water – cook for 20 minutes or until all water is soaked up by quinoa
  7. Stir in 2 tbsp of pesto, chopped spinach and ⅓ cup of sunflower seeds and mix until thoroughly combined
  8. When squash is done, mix together quinoa and squash recipes and serve

Find it online: https://1stphormrecipes.co.uk/pesto-delicata-squash-quinoa-bowl/

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