stuffed butternut squash recipe
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 2 1x
- 1 medium butternut squash, about 2 1/2 pounds
or 2 small squashes
- 2 teaspoon olive oil, divided
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 450 grams frozen spinach pellets
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (plus additional salt and pepper for roasting squash)
- 1/2 teaspoon chili flakes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup sugar free dried cranberries
- nutritional yeast
- Preheat your oven at 425 degrees °F./ 220 °C
- Scoop out the seeds of the halved butternut squash(es).
- Arrange the cut sides on a with parchment paper covered baking sheet, sides up.
- Season lightly with salt and pepper.
- Drizzle with olive oil.
- Bake squash halves for 45-55 minutes, just until they are fork tender.
- Remove from the oven and let cool.
- Turn down the oven temperature to 375 degrees °F/ 190 °C.
- While the vegetable is baking, pour the broth in a small pot and bring to a boil.
- Add the quinoa, return to a boil.
- Reduce heat, cover, and let it simmer for 12 minutes at medium-high heat. (Most of the broth should be absorbed)
- Remove from heat and let it sit, covered, for 15 minutes.
- Fork through the grains then set aside.
- In a large skillet or pan, heat the remaining olive oil over medium high heat.
- Add the frozen spinach and cook until wilted, about 5 minutes, then reduce the heat to medium-low.
- Add the garlic, oregano, salt, and chili flakes.
- Cook one additional minute, until garlic, is fragrant.
- Stir in the cooked quinoa, chickpeas, and cranberries.
- Cool slightly, then scoop out the squash flesh, leaving a 3/4-inch-thick border along the bottom and a 1/2-inch border around the sides.
- Add flesh to the spinach/quinoa mix or reserve it for another use. (I added it to the filling mix)
- Stuff the spinach/quinoa filling into the vegetable halves, sprinkle nutritional yeast on top of each one, then pop the squash into the oven again.
- Bake about 10 additional minutes at 375 degrees F°/ 190 °C until hot.
- As an alternative, the filling also tastes incredibly well in sweet potatoes.