Quinoa & Spinach Delicata Squash

• 1 whole Delicata Or Spaghetti Squash, Any Size
• 1/2 cups Quinoa
• 1 cup Chicken Broth, Low-Sodium
• 1 cup Fresh Spinach, Chopped
• 2 Tablespoons Butter (vegan)
• 1 Tablespoon Olive Oil
• 2 Tablespoons Chopped Pecans, Plus More For Garnish
• 2 Tablespoons Dried Cranberries, Plus More For Garnish
• Fresh Cilantro Or Parsley, For Garnish
• Salt And Pepper, to taste

1. Preheat oven to 400u0b0F. Cut squash is half lengthwise and scoop out the seeds. Pour olive oil over the squash and add salt and pepper to taste. Wrap squash in foil and place on a cookie sheet. Bake for 45 minutes.
2. Meanwhile, cook quinoa according to package directions, using chicken broth instead of water for more flavor.
3. Once squash is done, carefully remove foil and begin to scrape out the flesh of the squash with a fork. Don't go too deep, otherwise you will break through the skin. Add the squash insides to a glass bowl.
4. Roughly chop spinach and add to the squash in the bowl. Also add quinoa and butter and begin to mix together using two forks. Finally, add pecans and cranberries and fold.
5. Scoop up the squash and quinoa mix into the squash skin. Add more pecans and cranberries on top, garnish with fresh cilantro or parsley, season with salt and pepper and serve.

whole delicata, quinoa, chicken broth, fresh spinach, butter, olive oil, pecans, cranberries, fresh cilantro, salt

Taken from tastykitchen.com/recipes/sidedishes/quinoa-spinach-delicata-squash/ (may not work)