Whole Food, Plant-Based Recipe Squash Quinoa Breakfast Bowl

Ingredients

• 1 honey nut squash
  

• 1½ cups vanilla oat milk, plus more for serving
  
• ¼ tsp salt
  
• 1 cup water
  
• 1 cup white quinoa, rinsed and drained
  
• 2 T maple syrup
  
• 1 tsp ground cinnamon
  
• ½ tsp ginger powder
  
• Pinch of ground clove
  
• Pinch of ground nutmeg
  
• ¼ cup pomegranate seeds
  
• ½ cup chopped, toasted pecans for sprinkling (optional)

Instructions

1. Preheat oven to 400°F.
2. Place whole squash on a baking sheet. Roast until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh, about 30 minutes. Check after 20 minutes. When done, set aside until cool enough to handle.
3. While the squash is roasting, bring oat milk, salt, and water to a boil in a saucepan.
4. Stir in quinoa, and reduce heat to medium-low. Simmer 15 to 20 minutes, or until liquid is absorbed and grains are tender, stirring occasionally.
5. When the squash is done, cut in half, discard the seeds, and scoop out the flesh with a spoon.
6. Puree squash with maple syrup and spices by hand. Stir squash purée well into quinoa.
7. Serve warm, topped with more oat milk. Sprinkle with pomegranate seeds and toasted pecans.