Butternut Squash Quinoa Casserole

Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.

• Ready In: 1 hr 30 mins
• Serves: 5
• Yields: 5

Ingredients

• 1  butternut squash
• 1  cup quinoa
• 1 1⁄2 cups water
• 1  teaspoon salt
• 1  tablespoon olive oil, divided
• 4  garlic cloves, minced
• 4  shallots, diced
• 1  cup mushroom, sliced
• 1  red onion, sliced
• 2  eggs
• 2  cups frozen spinach, drained
• 1  cup gruyere cheese, shredded
• 1 (16 ounce) can black beans, mashed or pureed
•  salt and pepper
•  herbs

Directions

1. Preheat oven to 400 degrees. Grease 2 quart baking dish.
2. Cut squash length-wise and bake about 20 mins, until tender.
3. Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
4. In a pan cook shallots and onions until tender and browned.
5. Add garlic and cook 2-3 mins, careful not to burn shallots.
6. Add onion mixture to cooked quinoa.
7. Cook mushrooms. I added some herbs de Provence to them.
8. Add mushrooms to quinoa.
9. Add salt and pepper to taste.
10. Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
11. When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
12. Pour into baking dish and bake for 35-45 minutes.