Quinoa Stuffed Butternut Squash

Elevate your weeknight dinners or holiday centerpiece with this hearty and wholesome Quinoa Stuffed Butternut Squash recipe! Golden roasted butternut squash halves are filled to the brim with a flavorful medley of quinoa, sautéed vegetables, dried cranberries, and crunchy pecans, with warm notes of cinnamon and cumin tying it all together. This vegetarian delight not only boasts an enticing mix of textures and flavors but is also packed with nutrients, making it a perfect balance of indulgence and wellness. Whether topped with crumbled feta or served vegan, this dish is a stunning main course or side dish that’s as visually impressive as it is delicious. Ready in just over an hour, it’s ideal for cozy weeknight dinners or a show-stopping addition to your holiday table.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 medium onion, diced
• 3 whole garlic cloves, minced
• 1 cup mushrooms, diced
• 2 cups spinach, chopped
• 0.5 cup dried cranberries
• 0.5 cup pecans, chopped
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cumin
• 0.25 cup crumbled feta cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each butternut squash in half lengthwise and remove seeds. Brush the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the flesh is fork-tender.

Step 4

While the squash roasts, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and let simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened.

Step 6

Stir in the mushrooms and cook for another 5-6 minutes, until they release their moisture and are lightly browned.

Step 7

Reduce the heat to low and add the chopped spinach, cooked quinoa, dried cranberries, pecans, ground cinnamon, ground cumin, and the remaining salt and pepper. Stir until the spinach is wilted and everything is evenly combined. Remove from heat.

Step 8

Once the squash is done roasting, carefully scoop out some of the flesh from the center of each half, creating a hollow for the filling. Chop the scooped-out flesh and mix it into the quinoa stuffing.

Step 9

Fill each squash half with the quinoa mixture, packing it tightly. Optionally, sprinkle crumbled feta cheese on top.

Step 10

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the tops are slightly browned.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Enjoy your Quinoa Stuffed Butternut Squash!

Nutrition Facts

Serving size	(4148.2g)

Amount per serving	% Daily Value*
Calories	2904.1

Total Fat 98.7g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 53.4mg	0%
Sodium 6355.9mg	0%
Total Carbohydrate 480.8g	0%
Dietary Fiber 109.7g	0%
Total Sugars 116.8g
Protein 78.0g	0%

Vitamin D 23.6IU	0%
Calcium 1724.6mg	0%
Iron 29.7mg	0%
Potassium 10232.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 10.0%

Carbs: 61.6%