How To Make Roasted Stuffed Squash with Herby Pistachio Salsa
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 small butternut squash
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
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Place the squash halves on a baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast the squash in the preheated oven for 30-35 minutes, or until tender.
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Meanwhile, in a mixing bowl, combine cooked quinoa, spinach, feta cheese, dried cranberries, pistachios, parsley, basil, olive oil, salt, and pepper.
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Once the squash is roasted, remove from the oven and let cool slightly. Spoon the quinoa mixture into the hollowed-out center of each squash half.
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Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the stuffing is heated through and the cheese is melted and slightly golden.
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While the squash is baking, prepare the herby pistachio salsa. In a small bowl, combine the chopped pistachios, parsley, basil, olive oil, salt, and pepper.
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Remove the stuffed squash from the oven, and drizzle with the herby pistachio salsa before serving.
Nutrition
- Calories : 322kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 8mg
- Sodium : 264mg
- Total Carbohydrates : 44g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 8g
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