ingredients: squash (we used spaghetti squash, but olga has also used butternut squash in the past, and said that it turned out well), veggies (we used mushrooms, tomatoes, and green onions, but again, this can also be switched up), garlic, quinoa, oil (we used coconut oil but olive oil works fine too), and spices.
cut the squash in halves, and place face-down on a baking tray in a little bit of water, so it doesn’t burn. cook the quinoa and set aside. chop up all the veggies (save a handful of sliced green onions to garnish the dish once it’s cooked), drizzle with oil, and sprinkle with spices – we freestyled with the spices that we had; i find that mixing a maximum of four spices together usually turns out well. mix it all together and throw it in the oven to roast for a bit – do this towards the end of the process, when the squash is pretty much cooked. scoop out the squash and mix it in with the roasted veggies and quinoa; scoop the mix back into the squash bowls (which is the shell of the squash, if it isn’t obvious) and serve.
not only are these squash bowls cute and pinteresty, but you save on having to use actual bowls (aka less dishes to do at the end). also, if you’re using spaghetti squash, the bowl replenishes itself if you scrape at the sides with a fork, and all of a sudden, you have seconds!