5 cups of Vegetable or Chicken Low Sodium Stock
2 cups of quinoa
1.5 cups of your favorite dry stuffing mix
1 large butternut squash, peeled, seeded, diced into ½-inch pieces
2 Tbs. Extra Virgin Olive Oil
½ cup diced DANDY parsley
2 stalks of DANDY celery sliced thin
¼ cups diced yellow onion
½  Tbs of Thyme
Salt & Pepper to taste

Directions:

1. In a large sauce pan boil your stock, add the quinoa and reduce heat to a simmer for 15 min. Add your dry stuffing mix and take off the heat. Cover 5 min then stir with fork.
2. In a large baking pan mix ALL of your other ingredients and bake at 375 for 1- hour