Vegetarian quinoa & squash casserole recipe
Casseroles
3 tablespoons extra-virgin olive oil, divided 1 large onion, diced 1 tablespoon minced garlic 1 tablespoon paprika 2½ teaspoons ground cumin, divided 1 teaspoon ground coriander ¼ teaspoon cayenne pepper, or to taste ¼ teaspoon ground allspice 2 15-ounce cans chickpeas, rinsed 1 28-ounce can diced tomatoes 2 cups frozen chopped spinach 1 cup quinoa or whole-wheat couscous ½ cup golden raisins 1 cup water ½ teaspoon salt, divided 2 10- to 12-ounce boxes frozen pureed squash, thawed (use fresh, if desired ⅓ cup finely chopped fresh cilantro
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