Go Back
–+ servings
Stuffed Butternut Squash is baked with quinoa, chickpeas, spinach, cranberries.

Stuffed Butternut Squash

A hearty Stuffed Butternut Squash filled with savory grains, veggies, and herbs—perfect for a wholesome meal. 
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Nutrition

Calories: 380kcalCarbohydrates: 49gProtein: 12gFat: 14gFiber: 9gSugar: 11g

Ingredients
  

  • 2 small butternut squashes or 1 large, halved
  • 1 tbsp olive oil
  • Salt & black pepper to taste
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup cooked quinoa or rice, couscous, or bulgur
  • 15 oz chickpeas drained and rinsed
  • 1/2 cup chopped spinach fresh or frozen
  • 1/2 cup dried cranberries or raisins
  • 1/3 cup crumbled feta or shredded mozzarella or vegan cheese
  • 1 tsp dried thyme or Italian seasoning

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Cut squashes in half lengthwise, scoop out seeds. Brush with olive oil, sprinkle salt & pepper.
  • Place face down on baking sheet, bake 30–35 minutes or until flesh is fork-tender.
  • Meanwhile, heat oil in skillet over medium heat. Sauté onion for 3–4 min. Add garlic, cook 1 min.
  • Stir in quinoa, chickpeas, spinach, cranberries, seasoning. Cook 2–3 more min. Remove from heat.
  • Flip squash halves over. Scoop a little flesh out (optional), mash and mix it into stuffing for extra flavor.
  • Fill each half with the stuffing mixture. Sprinkle with cheese. Return to the oven and bake for another 10–12 minutes, or until the edges are golden.
  • Sprinkle with cheese and serve warm.

Notes

  • You can swap quinoa for rice, lentils, or couscous.
  • Add cooked sausage, ground turkey, or mushrooms for extra protein.
  • This dish is meal-prep friendly and keeps in the fridge for up to 3 days.
Keyword autumn recipes, dinner recipe, homemade roasted vegetables, vegetarian stuffing
Love this recipe?Let us know how it turned out!