Description
Roasted butternut squash halves filled with a savory mix of quinoa, spinach, cranberries, and feta for a cozy, colorful, and satisfying vegetarian meal.
Ingredients
Scale
- 1 large butternut squash, halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook quinoa in vegetable broth until fluffy, about 15 minutes.
- Sauté garlic in olive oil, add spinach, and cook until wilted. Combine with quinoa, cranberries, and half the feta.
- Brush squash halves with olive oil, season with salt and pepper, and roast cut side down for 40-45 minutes.
- Flip and scoop out a bit of squash flesh. Mix scooped flesh into quinoa mixture, then spoon filling into each half.
- Bake again for 10 minutes until warmed through.
- Top with remaining feta and optional walnuts. Serve warm.
Notes
- Use flavorful broth to cook quinoa for extra depth.
- Add lemon zest for brightness.
- Toast nuts before adding for enhanced flavor.
- Drizzle with balsamic glaze for a gourmet finish.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 390
- Sugar: 12g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 20mg
Keywords: stuffed butternut squash, vegetarian dinner, quinoa squash, fall recipe, healthy stuffed squash