Butternut Squash Quinoa Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Split butternut squash in half. Roast in pan of water cut side down for 20 minutes at 350°F.

Step 2

Meanwhile pour water in 1 quart sauce pan.

Step 3

Add chicken base, Quinoa and vegetables.

Step 4

Bring 2 boil 3 minutes then reduce and simmer with lid for 10 minutes until water is absorbed.

Step 5

Let rest off burner for 5 minutes and then fluff Quinoa with a fork.

Step 6

Serve Quiona vegetable mixture with squash on on top.