Stuffed Butternut Squash
Butternut squash is a good source of fiber, vitamin C, 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: 13.
Stuffed Butternut Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds.
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Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and black pepper.
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Roast the squash in the oven for 30-40 minutes, or until tender.
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While the squash is roasting, cook the quinoa according to package instructions using vegetable broth instead of water.
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In a separate pan, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
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Add spinach to the pan and cook until wilted.
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In a large bowl, combine cooked quinoa, sautéed vegetables, feta cheese, dried cranberries, and pecans. Season with salt and black pepper.
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Once the squash is cooked, remove it from the oven and let it cool for a few minutes.
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Scoop out some of the flesh from each squash half to create a cavity for the stuffing.
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Stuff the squash halves 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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Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
