Ingredients
- 2 cups kabocha or butternut squash cubed (1-inch pieces)
- 2 teaspoons melted coconut oil
- 2/3 cup water
- 1/3 cup quinoa
- pinch of salt
- 2/3 cup onion chopped
- 2/3 cup pineapple chunks
- 1 teaspoon ginger powder
- 2 tablespoons unsweetened coconut flakes toasted
- 2 tablespoons macadamia nuts toasted
- 1 tablespoon Splenda
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the squash in a medium bowl, toss with the coconut oil, and spread onto a cookie sheet.
- Bake the squash until fork tender, about 15-20 minutes.
- While the squash cooks, boil the water over high heat.
- Once boiling, add in the quinoa and a pinch of salt, and reduce heat to low.
- Cook until the water is absorbed, about 15 minutes. Set aside.
- Toss the onion with the pineapple chunks and ginger powder.
- Preheat a pan over medium-high heat and coat with cooking spray.
- Cook the pineapple chunks and onion until lightly caramelized, about 5-7 minutes. Set aside.
- When the squash has come out of the oven, add the macadamia nuts and coconut flakes in. Cook them until they are golden brown. The macadamia nuts will take around 5-7 minutes, while the coconut flakes only take 2-3 minutes. Watch closely to make sure nothing burns!
- In a large bowl, combine the cooked quinoa, squash, onion, pineapple, toasted macadamia nuts, Splenda, and the coconut flakes.
- Chop the cilantro and mix it in.