0.5 cup roughly chopped nuts(or other nut or seed of choice)
1 medium butternut squash, halved lengthwise, seeds removed
0.5 Tbsp melted coconut oil
1 Tbsp maple syrup
0.5 tsp ground cinnamon
healthy pinch sea salt
Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper.
In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa, garlic, onion, and broth to a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove the lid and let cool completely (uncovered) on the stovetop.
Halve the squash lengthwise.
Scoop out seeds with a spoon. Then brush with oil (or water) and coat with maple syrup, cinnamon (optional), and salt. Place cut-side up on a lined baking sheet or baking pan and cover with foil.
Bake squash for 1 hour or until a knife easily pierces the squash.
Once your quinoa is cooked and cooled, heat a large rimmed metal or cast-iron skillet over medium heat. One hot, add oil quinoa mixture. Sauté for 5-8 minutes, stirring occasionally, until slightly browned. Season with half the tamari for flavor. Add the greens and the rest of the tamari. Sauté for 5-10 minutes, then add nuts and sauté for another 1-2 minutes.
Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
To serve, arrange on a serving platter or individual plates.