Stuffed Butternut Squash
A hearty yet light stuffed butternut squash recipe that’s perfect for weeknights or meal prep, featuring a flavorful filling of grains and veggies topped with cheese.
Ingredients
Main Ingredients
- 1 large butternut squash Medium size works if preferred.
- 1 small onion, diced
- 2-3 cloves garlic, smushed
- 1 cup cooked grains (e.g., quinoa, rice, or farro) Quinoa is preferred.
- 1 cup mixed veggies (e.g., spinach, mushrooms, kale, or frozen corn) Feel free to customize.
- ½ cup grated cheese (e.g., cheddar, mozzarella) Use a fresh cheese.
- to taste salt, pepper, and favorite spices
Optional Ingredients
- to taste toasted nuts or seeds Optional but adds great flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Chop the butternut squash in half and scoop out the seeds.
- Rub the cut side with olive oil and sprinkle with salt.
- Place the squash cut side down on a baking sheet and bake for about 40 minutes or until soft.
Cooking the Filling
- While the squash is baking, sauté the onion and garlic until fragrant.
- Add the mixed veggies and cook until tender.
- Mix in the cooked grains and season with salt, pepper, and spices.
Assembly
- Once the squash is fork-tender, flip it over and stuff it with the filling.
- Top with grated cheese and bake again until bubbly and golden.
Notes
Great for meal prep; tastes even better the next day. Can be made vegan by omitting cheese or using plant-based alternatives.
Nutrition
Serving: 100gCalories: 45kcalCarbohydrates: 11.7gProtein: 1gFiber: 2g
Tried this recipe?Let us know how it was!