Squash Shepherd's Pie

Every Thursday I go to eat at Mum's and she takes advantage of the opportunity to try new recipes. This week she made a shepherd's pie. Instead of the acorn or butternut squash, she used spaghetti squash. It didn't have the same "potato" style topping but it was tasty anyway. I really like the quinoa in this. This recipe is adapted from an EatingWell recipe online.


Squash Shepherd's Pie

Olive oil
1 large onion, diced
1 clove garlic, minced
1 tbsp paprika
2 1/2 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp allspice
2 cups cooked chickpeas
1 large can diced tomatoes or 2 cups chopped tomatoes
2 cups chopped frozen spinach, kale or chard
1 cup quinoa
1/2 cup dried cranberries
1 cup water
1/2 tsp salt
3-4 cups mashed squash (you can buy it frozen or cook a large squash or even use mashed sweet potato)
1/3 cup chopped cilantro

Preheat oven to 450 degrees.

Heat 2 tbsp olive oil in a large ovenproof frying pan and fry the onion until tender and browned. Add all the spices and garlic and stir for 30 seconds. Stir in everything except the squash and cilantro. Cook, stirring for 5 minutes.

Spread the squash over the mixture in the frying pan. Cover the pan and bake 45 minutes until it it steaming hot and bubbling. Let sit 5 minutes before serving. Top with cilantro.

Enjoy!

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