Butternut Squash Quinoa Casserole - cooking recipe

Ingredients

1 butternut squash
1 cup quinoa
1 1/2 cups water
1 teaspoon salt
1 tablespoon olive oil, divided
4 garlic cloves, minced
4 shallots, diced
1 cup mushroom, sliced
1 red onion, sliced
2 eggs
2 cups frozen spinach, drained
1 cup gruyere cheese, shredded
1 (16 ounce) can black beans, mashed or pureed
salt and pepper
herbs

Preparation

Preheat oven to 400 degrees. Grease 2 quart baking dish.
Cut squash length-wise and bake about 20 mins, until tender.
Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
In a pan cook shallots and onions until tender and browned.
Add garlic and cook 2-3 mins, careful not to burn shallots.
Add onion mixture to cooked quinoa.
Cook mushrooms. I added some herbs de Provence to them.
Add mushrooms to quinoa.
Add salt and pepper to taste.
Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
Pour into baking dish and bake for 35-45 minutes.