Description

A vibrant and wholesome dish featuring roasted butternut squash halves filled with a hearty quinoa mixture. Packed with vegetables, herbs, and optional mix-ins like dried fruit, nuts, and cheese, this dish is perfect as a vegetarian main or festive side.

Ingredients

2 medium butternut squash, halved and seeds removed
2 tbsp olive oil (plus more for drizzling)
1 tsp salt
1/2 tsp black pepper
1 cup quinoa, uncooked (or 3 cups cooked)
1 small onion, diced
2 cloves garlic, minced
2 cups spinach or kale, chopped (optional)
1/3 cup dried cranberries or raisins (optional)
1/3 cup chopped nuts (pecans or walnuts) (optional)
1/3 cup crumbled feta or goat cheese (optional)
2 tbsp chopped fresh herbs (parsley, thyme, or sage)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the cut sides of the butternut squash with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 40–45 minutes, until fork-tender.
Meanwhile, cook quinoa according to package instructions. Set aside.
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the diced onion and garlic until soft, about 5 minutes.
Add the chopped spinach or kale (if using) and cook until wilted.
In a large bowl, combine cooked quinoa, sautéed vegetables, dried cranberries, nuts, fresh herbs, salt, and pepper. Mix well.
Remove squash from the oven and let cool slightly. If desired, scoop out a small portion of flesh to create a deeper well for the filling.
Stuff each squash half with the quinoa mixture. Top with crumbled cheese if using.
Return to the oven for 10 minutes, until everything is heated through and cheese is slightly melted.
Garnish with extra herbs before serving. Serve warm.

Notes

Use pre-cooked quinoa to save time.For a vegan version, omit cheese or use plant-based alternatives.Add a splash of vegetable broth or olive oil to keep the filling moist.Freeze leftovers tightly wrapped for up to 1 month.Great for holidays, meal prep, or a colorful vegetarian main dish.

Nutrition

Serving Size: 1 stuffed squash half
Calories: 360
Sugar: 9g
Sodium: 420mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 10g
Cholesterol: 10mg