Vegetarian Quinoa & Squash Casserole
3 TBLS extra-virgin olive oil, divided
1 large onion, diced
1 TBLS minced garlic
1 TBLS paprika
2 ½ tsps ground cumin, divided
1 tsp ground coriander
¼ tsp cayenne pepper, or to taste
¼ tsp ground allspice
2, 15-oz. cans chickpeas
1, 28-oz. can diced tomatoes
2 cups frozen chopped spinach
1 cup quinoa
½ cup golden raisins
1 cup water
½ tsp salt, divided
2, 10-oz. boxes frozen pureed squash, thawed
1/3 cup finely chopped cilantro
1. Preheat oven to 450 F
2. Heat 2 TBLS oil in large oven-proof skillet over medium heat. Add onion and cook, stirring occasionally, under tender and browned 9 to 11 min. Add garlic, paprika, 2 tsps cumin, coriander, cayenne, and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa, raisins, water, and ¼ tsp salt. Cook, stirring, for 5 min. Remove from heat.
3. If thawed squash is watery, place in fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 TBLS oil, ½ tsp cumin, and ¼ tsp salt. Spread the squash evenly over the chickpea mixture.
4. Cover the pan and bake until steaming hot, about 45 min. Let cool for 5 min. Serve sprinkled with cilantro.
Per serving: 438 calories; 11 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 76 g Carbohydrates; 15 g Protein; 14 g Fiber; 741 mg Sodium; 1088 Potassium 4 ½ Carbohydrates per serving. Exchanges: 3 starch, 2 vegetable, ½ fruit, 1 lean meat, 1 fat
Note: You can use fresh squash: cook until soft, puree, then follow the recipe as above.