large stalks of asparagus
chopped with woody ends removed
large maitake mushroom
extra virgin olive oil
Red pepper flakes to taste
Salt to taste
Optional: a hard sheep’s cheese to garnish
Preheat oven to 375.
Cut kabocha squash in half, removing the seeds. Drizzle on 1 tbsp of olive oil and brush until the flesh side is coated. Sprinkle with salt. Place cut side up on a baking sheet and roast in the oven for about 45 minutes or until the squash is fork tender.
Prepare quinoa according to package directions. Once cooked, set aside to cool slightly and fluff.
Prepare vegetables and herbs by cleaning and chopping.
In a skillet over medium heat, add remaining olive oil and chopped asparagus. Cook for 2 minutes.
Add in the onion and cook until onion turns translucent and is fragrant, about 5 minutes.
Add in the zucchini and stir. Cook 3 minutes.
Add in the mushroom, fresh herbs and dried herbs, stirring to combine. Cook 3 minutes. Turn off heat and let cool slightly. Test the tougher ingredients and make sure they are tender— depending on how large the pieces of asparagus are they might need additional time. Taste test and add salt as necessary.
Once the mixture has cooled, transfer to a large glass (or heat safe) bowl. Add fluffed quinoa to bowl and mix. Add salt and red pepper flakes to taste.
Once the squash is ready, remove from oven. Carefully using a spoon, fill the cavity with the vegetable quinoa mix.
If using cheese (remove this step if vegan), carefully shred cheese on top.
Add squash halves back to the oven for another 5-10 minutes or until the cheese is melted and the sides are golden brown. Serves 4-6, depending on if you’re serving sides!