Seared Chili-Lime Shrimp with Roasted Butternut Squash and Quinoa

Ingredients

• 1 lb peeled and deveined shrimp, 31-40 count
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup quinoa, dry
• 2 tbsp olive oil, divided
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach, lightly packed

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   While the squash is roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside.