By Robyn Burton
Preheat your oven to 400°F (200°C).
Scoop out seeds from the butternut squash halves and lightly brush the flesh with 1 tablespoon of olive oil. Sprinkle with a pinch of salt, pepper, and cinnamon.
Place the butternut squash halves cut side up on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed spinach, dried cranberries, chopped walnuts, and goat cheese or feta. Season with salt and pepper to taste.
Once the squash is done roasting, remove from the oven and allow it to cool slightly. Carefully scoop out a portion of the roasted flesh from each half, creating a shallow cavity for the stuffing. Be careful to leave enough flesh intact to maintain the squash's shape.
Mix the scooped-out squash flesh into the quinoa mixture and stir until well combined.
Fill each squash cavity with the quinoa mixture, pressing it slightly to fit more filling if necessary.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through.
Remove from the oven and let cool slightly before serving. Enjoy your delicious stuffed butternut squash!
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This Vegetarian Main Course recipe is ready in 1 hour 30 minutes and features butternut squash, quinoa, baby spinach and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Scoop out seeds from the butternut squash halves and lightly brush the flesh with 1 tablespoon of olive oil. Sprinkle with a pinch of salt, pepper, and cinnamon.
Place the butternut squash halves cut side up on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby spinach and sauté until wilted, about 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed spinach, dried cranberries, chopped walnuts, and goat cheese or feta. Season with salt and pepper to taste.
Once the squash is done roasting, remove from the oven and allow it to cool slightly. Carefully scoop out a portion of the roasted flesh from each half, creating a shallow cavity for the stuffing. Be careful to leave enough flesh intact to maintain the squash's shape.
Mix the scooped-out squash flesh into the quinoa mixture and stir until well combined.
Fill each squash cavity with the quinoa mixture, pressing it slightly to fit more filling if necessary.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through.
Remove from the oven and let cool slightly before serving. Enjoy your delicious stuffed butternut squash!
Calories per Serving: 450
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