Quinoa Pie with Butternut Squash

Hello everyone and thank you for the nice comments. I glad to share that I am back on the exercise train, man it's hard to get back into it. I hope that eating good this week and exercise will help combat my cheats over the weekend....I guess weigh in, measure and pic day Sunday will let me know if it worked or not. Hubby is done with the fast track he told me on Sunday that he needed some real bread, I got a big laugh when Dawn said her hubby said the same thing. I will have to share pics of him with everyone if he doesn't mind he has lost around 10 lbs and three inches from his belly

 I made Martha Stewarts Quinoa Pie with Butternut Squash the other day...yum. I think I am going to bring this to Thanksgiving as an alternative to all the carbs, I am also thinking about bringing mashed cauli as a substitute for mashed potatoes, and almond flour biscuits.

 Quinoa Pie with Butternut Squash
 Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
• 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
• 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
• 1 garlic clove, minced
• 1 cup quinoa
• 2 cups homemade or low-sodium store-bought vegetable stock
• 1 1/2 ounces Parmesan cheese, finely grated
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• Vegetable oil, cooking spray

Directions

1. Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
2. Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
3. Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4. Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
5. Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

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