Definitely use Quinoa - not couscous. (good for gluten-free too!)
Vegetarian Quinoa & Squash Casserole
From EatingWell: September/October 2012
An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.
9 Reviews for Vegetarian Quinoa & Squash Casserole
Quinoa and cous cous are not the same thing. Cous cous is made from semolina, a wheat product like pasta. Quinoa is a grain from South America. Totally different but so frequently confused by ignorant cooks.
Exchange the cous cous for quinoa, and the recipe will be more true.
I used a cast iron dutch oven because they didn't say what size skillet and I knew my dutch oven could go in the oven.
A great dish bursting with flavors. I have changed a few thing though, mostly because I preferred to use fresh ingredients instead of frozen. I roasted and pureed butternut squash with just 1tsp of sour cream and cumin, cooked quinoa separately, and used red onion.
I sauteed fresh baby spinach with garbanzo beans, quinoa, tomatoes, raisins & cranberries and some turkey bacon I needed to use (I am not a vegetarian). After transferring the mixture to a baking dish, I topped it with pureed squash, cilantro and just a little bit of light shredded cheddar, and baked at 425F for about 15 minutes. I also added more spices as I like hot dishes. Will definitely be making it again.