Description
Stuffed Butternut Squash is a delightful autumn dish that combines the natural sweetness of roasted butternut squash with a savory filling of quinoa, spinach, and feta cheese. This hearty meal is not only visually stunning but also highly customizable, making it ideal for festive gatherings or cozy weeknight dinners. The warm spices and vibrant colors create an inviting aroma that will bring everyone to the table.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa
- 1 cup fresh spinach (or ½ cup frozen)
- ½ cup crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried oregano
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the butternut squash, 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, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or broth; bring to a boil, then cover and simmer for 15 minutes until fluffy.
- In a bowl, mix cooked quinoa, chopped spinach (sauté if using fresh), feta cheese, minced garlic, oregano, salt, and pepper.
- Flip roasted squash cut-side up and fill each half with the quinoa mixture. Bake for an additional 10-15 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (approximately 200g)
- Calories: 285
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg