• 4 Dr. Praeger’s spinach cakes
  • 1 butternut squash, halved
  • 1 cup cooked quinoa
  • 2 Tbsp. olive oil, divided
  • 3  cloves garlic, minced
  • 4 leaves green curly kale, roughly chopped
  • 2 carrots, chopped
  • ½ lemon, juiced
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 2 Tbsp. tahini


Serves: 2
Cook Time: 35 minutes

Preheat oven to 450 degrees.

Carefully cut butternut squash lengthwise. Scoop out seeds and discard.

Drizzle butternut squash with 1 tablespoon olive oil and season with sea salt and pepper. Place cut side down on parchment paper lined baking tray. Use a sharp knife to prick the skin of the squash 2-3 times. Bake squash 20-25 minutes, or until tender.

While butternut squash cooks, cook Dr. Praeger’s spinach cakes for 6 minutes, flip, and cook another 6 minutes. Remove from oven.

Add remaining olive oil to a skillet over medium heat. Add in garlic and sauté for 2-3 minutes, or until aromatic. Stir in carrots and sauté until tender, about 5 minutes. Stir in kale and cook until wilted, about 3 minutes. Drizzle with lemon juice and season with oregano, salt, and pepper.

Cut spinach cakes into quarters and add to quinoa mixture.

Carefully spoon quinoa mixture into butternut squash. Enjoy!