Fruity Stuffed Butternut Squash
Butternut squash is a good source of vitamin A and potassium.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Fruity Stuffed Butternut Squash
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the butternut squash in half lengthwise and scoop out the seeds.
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Place the squash halves on a baking sheet, cut side up.
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Drizzle with olive oil and sprinkle with salt and black pepper.
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Roast in the oven for 30-40 minutes, or until the squash is tender.
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While the squash is roasting, cook the quinoa according to package instructions.
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In a skillet, heat olive oil over medium heat.
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Add the red onion and cook until softened.
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Add the cooked quinoa, dried cranberries, pecans, maple syrup, cinnamon, salt, and black pepper to the skillet.
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Stir everything together until well combined.
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Remove the squash from the oven and let it rest for 10 minutes.
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Fill each squash half with the quinoa mixture.
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Return the stuffed squash to the oven and bake for an additional 10 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 60g20%
- Sugars 20g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
