Stuffed Butternut Squash
Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to your meal.
This is vegan and gluten free recipe. Dish can be prepared in 90 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).
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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, and roast in the oven for 40-45 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 for added flavor.
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In a large pan, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
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Add spinach, dried cranberries, pecans, salt, black pepper, and ground cinnamon to the pan. Cook for 2-3 minutes until the spinach wilts.
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Once the butternut squash is cooked, remove from the oven and let it cool slightly.
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Scoop out some of the flesh from each squash half, leaving a 1/2-inch border around the edges.
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Mix the scooped-out squash flesh with the cooked quinoa and vegetable mixture.
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Stuff each squash half with the quinoa-vegetable filling.
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Place the stuffed squash back in the oven and bake for an additional 10-15 minutes.
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Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
