Sticking with the seasonal theme, I’m following up my last entry with another pumpkin recipe. Obviously you can substitute the pumpkin here with whatever other winter squash that’s in season. Butternut squash is always a popular favourite. If you do end up using a pumpkin, make sure you buy a small one that feels heavy for its size. The tiny pumpkins are used in cooking and are often labeled ‘pie pumpkins’ because their flesh is soft and sweet, while the bigger, decorative, jack o’ lantern pumpkins aren’t so good for cooking or baking with. Make sure you completely peel your squash and remove all the pulp and seeds from it. Sometimes this can seem like a bit of a hassle, I know, but the pie pumpkins are usually so small that it won’t even take more than 5 minutes. Also, make sure you save the seeds, toss them in a bit of olive oil, salt, and cumin, and roast them in the oven for about half an hour or so at 300ºF for a delicious snack. One more thing, you might have bit of leftover quinoa mixture once all your mushrooms are stuffed, but no worries, it’s pretty tasty on its own.
Ingredients:
1 cup quinoa, rinsed
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon
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