Description
Stuffed butternut squash is a cozy autumn dish that brings together the sweet, nutty flavor of roasted squash with a savory filling of quinoa, spinach, and feta. This recipe not only offers a burst of flavors but also presents beautifully on your table. Perfect for any occasion, from weeknight dinners to festive gatherings, this stuffed butternut squash is sure to impress family and friends alike!
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- 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