Stuffed Butternut Squash

Directions

• Preheat your oven to 425° F and line a large baking sheet with parchment paper. Cut open butternut squash lengthwise so you have 2 long halves. Scoop out the seeds and strings, season it with salt & club house roasted peppers & garlic seasoning. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened.
• Meanwhile, add TVP in a bowl and pour hot water till its nicely covered and let it sit on the countertop for 10 minutes. On another pot, add 1/2 dry quinoa and cook per package directions in a veggie broth if you don’t already have it cooked from before.
• While TVP is soaking and quinoa is cooking, On a non stick skillet over medium heat water sauté onion till brown. Add minced garlic stirring it constantly, for 1 minutes until soft and fragrant. Lower heat. Squeeze out excess water as much as possible from soaked TVP in a strainer and add it into the pan along with chopped rosemary, dried chili flakes, and club house seasoning. Continue to cook for about 4 minutes on low heat. Add 1 tbsp of water at a time, if TVP is sticking to the pan.
• Once quinoa is cooked, add 1 cup cooked quinoa along with cranberries and fresh diced apple (seeds removed) and cook for about 2 minutes. Turn off the heat and add baby spinach and diced pecans and fold into the mixture till spinach wilts.
• Once butternut squash is baked, remove from the oven and scoop out portion of the squash to make space for the filling while still leaving back enough squash. Fill it with the stuffing and put back in the oven on Broil setting for 5-10 minutes until golden brown.
• Remove from the oven, let it cool and serve it with a side of oil free humus or Tahini sauce on top.
• Tahini Sauce (optional):
• 2 tbsp Tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• salt per taste
• 1/4 tsp garlic powder (optional)
• 2-3 tbsp water (per your desired consistency)