Baked Stuffed Butternut Squash Vegetarian
Delight in the hearty flavors of this Baked Stuffed Butternut Squash, a vegetarian masterpiece that’s as nutritious as it is delicious! Perfect for cozy dinners or festive gatherings, this recipe features tender roasted butternut squash halves stuffed with a vibrant medley of fluffy quinoa, sautéed vegetables, sweet dried cranberries, and crunchy pecans, all seasoned with warming cinnamon and cumin. The addition of fresh spinach adds a boost of greens, while optional Parmesan cheese lends a creamy, savory finish. Beautifully golden and bursting with texture and color, this dish is not only a feast for the palate but also an eye-catching centerpiece. Ideal for vegetarian meal prep, Thanksgiving sides, or any occasion where plant-based comfort food shines, this recipe promises to be both satisfying and wholesome.
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Recipe Information
Ingredients
- 2 large butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 1 medium (diced) red bell pepper
- 2 cups (packed) fresh spinach
- 0.5 cup dried cranberries
- 0.5 cup (chopped) pecans
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (divided) salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Slice each butternut squash in half lengthwise and scoop out the seeds. Drizzle the flesh sides with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 40-45 minutes or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the quinoa. Rinse the quinoa under cold water, then combine it with the vegetable broth in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cover. Cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Remove from heat.
In a large bowl, combine the cooked quinoa, sautéed vegetables, dried cranberries, chopped pecans, ground cumin, ground cinnamon, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
When the squash halves are done roasting, carefully flip them over and allow them to cool slightly. Use a spoon to scoop out some of the flesh from the center of each half, leaving a border around the edges. Reserve the scooped-out flesh and chop it into small pieces.
Add the chopped squash flesh to the quinoa mixture and stir to combine. If desired, mix in the grated Parmesan cheese.
Spoon the quinoa mixture into the hollowed-out squash halves, packing it in slightly. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes or until heated through.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Baked Stuffed Butternut Squash!
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 417.0 g | 152% | |
| Dietary Fiber | 99.4 g | 355% | |
| Total Sugars | 67.1 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2631 mg | 202% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 8778 mg | 187% | |
*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.
