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@0.5.08.7.00: LoveSarr😂❤️#veiwsproblem😭 #foryoupage #veral_video #fyp #loppy🫅🇧🇪

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Thursday 08 October 2026 20:59:58 GMT
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zahraazoza123
Zoza 🧚‍♂️💫 :
وأخيرا وحده بردت قلبنا 🫶🏻🤣🤣
2026-10-08 21:45:17
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fariha2044
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2026-10-08 23:01:39
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4_youagain_....3
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[دموع الفرح]🥰
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2026-10-09 01:30:46
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queen.biba.biba
Queen biba 🥰😍💖 :
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2026-10-08 21:02:04
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user6003472135087
نسومه نسومه :
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2026-10-09 20:22:29
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khadija.ishaq.mai
Mai auduga marketer :
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2026-10-08 21:47:39
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samiya_akter_12346
SamiyA_Akter_1234 :
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2026-10-09 13:52:46
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A nice kid #spidermanbrandnewday #spiderman #punisher #edit #corecore
A nice kid #spidermanbrandnewday #spiderman #punisher #edit #corecore


We all need easy healthy recipes in the rotation, and this one is perfect for fall. It’s high-fiber, high-protein, and can easily be made vegetarian or dairy-free. The key is to not be shy with all the spices!! It’s so good and I have this on repeat. Ingredients * ½ large butternut squash (about 4 cups), peeled and cubed * 1 head cauliflower, cut into florets * ½ onion, diced * 3 cloves garlic, minced * 2 tsp olive oil * 1 teaspoon each: salt, garlic powder, onion powder, and paprika * ½ teaspoon cinnamon * 5 sage leaves, thinly sliced * 1 cup quinoa, rinsed * 2½ cups broth or water +2 teaspoons poultry seasoning * 1 bunch lacinato kale, stems removed and leaves chopped * 1 lb Italian chicken sausage, cooked and crumbled * 1 can white beans, drained and rinsed * 4–8 oz feta cheese, crumbled (based on how much you want) * 2 cups shredded cheese (I used cheddar and mozzarella), divided Instructions 1. Preheat oven to 400°F. Add the butternut squash, cauliflower, quinoa, onion, garlic, and sliced sage to a large, deep 9x13-inch baking dish. 2. Mix the seasonings together, then divide the mix in half. Toss the butternut squash, cauliflower, onion, and garlic with olive oil and half of the seasonings. Make a well in the center and add the quinoa. 3. Stir the remaining seasonings into the broth or water. If using water instead, add 2 teaspoons of poultry seasoning. Pour evenly over the quinoa and vegetables, making sure the quinoa is submerged in the liquid. Cover tightly with foil or a lid. 4. Bake for 25 minutes. Remove the foil and check that the quinoa is nearly tender and most of the liquid has been absorbed. If the quinoa is still firm or the dish looks dry, add ¼–½ cup additional broth or water, cover, and bake for another 5–10 minutes. 5. Once the quinoa is nearly cooked, remove from oven. To the baking dish, add the chopped kale, cooked sausage, white beans, crumbled feta, and 1 cup of shredded cheese. Stir everything together until evenly combined. Sprinkle the remaining 1 cup of shredded cheese evenly over the top., Return to the oven, uncovered, for 15 minutes, or until the cheese is melted and bubbly and the quinoa is fully cooked. 6. Rest and serve. Let the casserole rest for 5–10 minutes before serving to allow it to set.
We all need easy healthy recipes in the rotation, and this one is perfect for fall. It’s high-fiber, high-protein, and can easily be made vegetarian or dairy-free. The key is to not be shy with all the spices!! It’s so good and I have this on repeat. Ingredients * ½ large butternut squash (about 4 cups), peeled and cubed * 1 head cauliflower, cut into florets * ½ onion, diced * 3 cloves garlic, minced * 2 tsp olive oil * 1 teaspoon each: salt, garlic powder, onion powder, and paprika * ½ teaspoon cinnamon * 5 sage leaves, thinly sliced * 1 cup quinoa, rinsed * 2½ cups broth or water +2 teaspoons poultry seasoning * 1 bunch lacinato kale, stems removed and leaves chopped * 1 lb Italian chicken sausage, cooked and crumbled * 1 can white beans, drained and rinsed * 4–8 oz feta cheese, crumbled (based on how much you want) * 2 cups shredded cheese (I used cheddar and mozzarella), divided Instructions 1. Preheat oven to 400°F. Add the butternut squash, cauliflower, quinoa, onion, garlic, and sliced sage to a large, deep 9x13-inch baking dish. 2. Mix the seasonings together, then divide the mix in half. Toss the butternut squash, cauliflower, onion, and garlic with olive oil and half of the seasonings. Make a well in the center and add the quinoa. 3. Stir the remaining seasonings into the broth or water. If using water instead, add 2 teaspoons of poultry seasoning. Pour evenly over the quinoa and vegetables, making sure the quinoa is submerged in the liquid. Cover tightly with foil or a lid. 4. Bake for 25 minutes. Remove the foil and check that the quinoa is nearly tender and most of the liquid has been absorbed. If the quinoa is still firm or the dish looks dry, add ¼–½ cup additional broth or water, cover, and bake for another 5–10 minutes. 5. Once the quinoa is nearly cooked, remove from oven. To the baking dish, add the chopped kale, cooked sausage, white beans, crumbled feta, and 1 cup of shredded cheese. Stir everything together until evenly combined. Sprinkle the remaining 1 cup of shredded cheese evenly over the top., Return to the oven, uncovered, for 15 minutes, or until the cheese is melted and bubbly and the quinoa is fully cooked. 6. Rest and serve. Let the casserole rest for 5–10 minutes before serving to allow it to set.




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