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Description
A simple and delicious recipe for stuffed butternut squash, perfect as a vegetarian main course.
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1/2 cup chopped spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons dried cranberries
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits.
- Brush the cut sides of the squash with olive oil. Season with salt and pepper.
- Place the squash cut-side down on a baking sheet.
- Roast for 40-50 minutes, or until tender.
- While the squash is roasting, mix together the cooked quinoa, spinach, feta cheese, walnuts, and cranberries in a bowl.
- Once the squash is tender, flip it over so the cut side is up.
- Spoon the quinoa mixture into the cavities of the squash.
- Return to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese is slightly melted.
- Serve warm.
Notes
- You can substitute other grains like rice or farro for quinoa.
- Feel free to add other vegetables like diced bell peppers or onions to the filling.
- For a vegan option, omit the feta cheese or use a vegan feta alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American