Baked Butternut Squash with Brown Rice and Goat Cheese Crumbles

Delicious, fast, and surprisingly light. This was dinner tonight.


1 small butternut squash, halved and sprinkled with sea salt and freshly cracked black pepper, lightly rubbed with a fresh olive oil or coconut oil, or Earth Balance Vegan buttery spread

1 cup brown rice, cooked according to package directions, or long grain wild rice mix

1/8 cup goat cheese, crumbled, this helps if your cheese is refrigerated

1/2 cup beech mushrooms, wiped down with a damp paper towel, sauteed in light olive oil

1 cup spinach, baby leaves preferred, or frozen is fine

2 green onions, chopped

3 tablespoons vegetable broth, for a wet saute

1 teaspoon red chili pepper flakes


Bake butternut squash in a preheated oven until golden brown at 350 degrees, about 20 minutes.   In a skillet, combine onions and mushrooms. Saute until cooked through, about 10 minutes on medium heat. Add spinach and vegetable broth. Add brown rice. Add red chili pepper flakes and cook mixture until warmed, about 4 minutes.Scoop into the butternut squash and top with goat cheese crumbles.





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