Vegan
Quinoa-Stuffed Butternut Squash
Smoky Brussels Sprouts with Walnuts
Ingredients
- ¾ cup quinoa
- 3 (1-lb) butternut squash
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 (8-oz) pkg fajita vegetable mix (sliced bell pepper and onion)
- 1 cup frozen green peas, thawed
- 1 tsp ground cumin
Instructions
- Preheat oven to 400°F. Cook quinoa according to package directions.
- Meanwhile, cut each squash in half lengthwise; scoop out seeds. Brush cut sides with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
- Place squash, cut sides down, on a large baking sheet. Bake 30 to 40 minutes or until fork-tender and browned. Scoop pulp into a large bowl, leaving ½-inch shells.
- Sauté vegetable mix in 1 Tbsp hot oil in a large skillet 6 minutes. Add peas; cook 2 to 3 minutes or until thoroughly heated. Add quinoa, vegetable mix, cumin, and ¼ tsp each salt and pepper to squash pulp. Spoon into squash halves.
Side Dish Ingredients
- 1½ lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp smoked paprika (or use regular)
- ½ cup chopped walnuts
Side Dish Instructions
- Cook Brussels sprouts in hot oil in a large skillet over medium-high heat 8 minutes or until browned. Toss with salt and paprika. Sprinkle with walnuts.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
