Shiitake-Stuffed Butternut With Quinoa Streusel

• 1 (2-pound) butternut squash, halved lengthwise and seeded
• 1 cup hot water
• 5 teaspoons canola oil, divided
• 12 ounces sliced shiitake mushroom caps
• 2 teaspoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 ounces baby spinach
• 3 tablespoons butter, cut into pieces
• 1/2 cup quinoa flakes
• 1/4 cup panko
• 12 ounces Broccolini, trimmed
• 2 tablespoons water
• 1 1/2 teaspoons grated lime rind

1. Arrange squash halves, cut sides down, in a microwave-safe baking dish. Add 1 cup hot water; cover with plastic wrap. Microwave at HIGH 15 minutes or until squash is tender. Let stand 3 minutes.
2. While squash cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add mushrooms, ginger, and garlic; cook 4 minutes or until mushrooms begin to release their liquid. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and spinach, stirring until spinach wilts. Spoon flesh from squash into skillet; stir to combine. Saute 2 minutes or until liquid evaporates. Spoon mixture into squash halves. Wipe pan clean.
3. Melt butter in a medium skillet over medium heat. Add quinoa flakes and panko; saute 2 minutes or until toasted, stirring constantly. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper.
4. Heat large skillet over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add Broccolini and 2 tablespoons water; cook 4 minutes or until crisp-tender. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and rind, tossing to coat. Cut each squash half in half. Top evenly with quinoa mixture. Serve with Broccolini.
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butternut squash, water, canola oil, shiitake mushroom, fresh ginger, garlic, kosher salt, freshly ground black pepper, baby spinach, butter, quinoa flakes, panko, water, lime rind

Taken from www.myrecipes.com/recipe/shiitake-stuffed-butternut (may not work)