Servings: 8

Weight Watcher Smart Points: 5

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • ½ tsp black pepper
  • 4 cups peeled and diced butternut squash
  • ¼ tsp cayenne pepper
  • 2 eggs, beaten or Egg Replacer
  • 1 T fresh sage
  • 6 cloves of minced garlic
  • ½ cup bread crumbs (regular or gluten free)
  • ½ cup milk (dairy, soy or almond)
  • 1 tsp olive oil
  • 1 cup of quinoa, rinsed
  • 1 tsp sea salt
  • 3 shallots, minced
  • 1 cup Gruyere or Vegan cheese, shredded
  • 1 ½ cups vegetable broth

Instructions

  1. 1
  2. Preheat oven to 350 degrees
  3. Roast diced squash for 15 minutes.2
  4. Heat olive oil over medium heat
  5. Add shallots and sage and cook for 10 minutes or until shallots are tender
  6. Add in garlic and cook for another 30 seconds
  7. Add in quinoa and squash and stir for another minute.3
  8. Add in broth, black pepper, sea salt and cayenne pepper
  9. Bring to a boil and then reduce the heat to medium low
  10. Cover and cook for 15 minutes or until most of the liquid is absorbed.4
  11. Move the quinoa mixture to an oven safe pan
  12. In a small bowl, combine milk and eggs and pour over the quinoa mixture
  13. Top with cheese and then bread crumbs.5
  14. Bake at 350 degrees for 30 minutes
  15. If desired, broil for two minutes to brown the top
  16. Enjoy!

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