Stuffed Winter Squash with Wild Blueberry Quinoa Pilaf
Stuffed winter squash with wild blueberry quinoa pilaf offers a nutritious and delicious blend of flavors and textures. Perfect for a special dinner!
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Aluminum foil
Ingredients
- 2 medium winter squash, halved and seeded
- 1 teaspoon canola oil
- 1-1/2 cups chopped sweet onion
- 1 cup uncooked quinoa
- 1/4 cup uncooked lentils
- 2-1/2 cups low sodium chicken broth
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup wild blueberries
- 1/4 cup toasted slivered almonds
- 1 tablespoon balsamic vinegar
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