Remember that sneak peek I talked about on Monday? Well, I was going to post about it today but then I thought that maybe this could inspire you or give you some ideas for your Thanksgiving weekend? This is something I made up very quickly with ingredients I had in my fridge and it seriously turned out very good, in fact, I had it for lunch for two consecutive days 😉
This is such an easy recipe that I think you can just eye-ball it. Of course, I just made one for me, but if you’re making it for more people then start with a can of chickpeas and one cup of quinoa.
What to do:
. Clean your mushrooms (the bigger the better), remove the stem and scrap out the brown gills. Brush with some olive oil and set aside.
. Peel and cut your butternut squash in small squares and place on a baking tray along with the chickpeas. Drizzle with olive oil, sea salt, and pepper and let them roast in the oven for about 25 minutes or until golden brown.
. In the meantime, make your quinoa (1 cup of quinoa = 2 cups water). And once the quinoa and the butternut squash and chickpeas are ready, mix them together.
. Fill your mushroom with this mixture and top it with some shaved parmesan. Bake for 12-15 minutes and once ready top it with some baby spinach leaves and enjoy!
* Just a tip: you can also roast the butternut squash and the chickpeas on a pan with the lid on. Just keep an eye on it and toss them around 😉
