Description
This stuffed butternut squash recipe offers a delightful blend of sweet and savory flavors, perfect for a cozy fall meal. Roasted squash halves are filled with a hearty mixture of quinoa, spinach, feta cheese, garlic, and a hint of cinnamon, creating a visually appealing and delicious dish.
Ingredients
Scale
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 cup cooked quinoa
- 1 cup fresh spinach (or ½ cup frozen, thawed)
- ½ cup crumbled feta cheese
- 2 cloves garlic, minced
- ½ tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the butternut squash lengthwise and scoop out seeds.
- Drizzle with olive oil and season with salt and pepper; place cut-side down on the baking sheet.
- Roast for 30-35 minutes until tender.
- While roasting, cook quinoa according to package instructions.
- In a bowl, mix cooked quinoa, sautéed garlic in olive oil, spinach, feta cheese, and cinnamon until well combined.
- Flip roasted squash halves over and fill generously with quinoa mixture.
- Bake for an additional 10-15 minutes until heated through.
Notes
- This dish is versatile and can be customized with different grains, nuts, or cheeses.
- Leftovers can be refrigerated for up to four days and reheated in the oven.
- Ensure squash is fork-tender before stuffing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg