How To Make Stuffed butternut squash with quinoa
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Serves:
Ingredients
- 2 small butternut squash, halved and seeds removed
- 1 cup quinoa, cooked
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced zucchini
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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Place the butternut squash halves on a baking sheet, cut side up. Brush with olive oil and 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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In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, and garlic. Cook until vegetables are tender.
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Stir in cooked quinoa, thyme, rosemary, salt, and black pepper. Cook for another 2 minutes, until well combined.
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Remove the roasted squash from the oven and carefully scoop out some of the flesh, leaving about 1/4 inch thickness around the edges.
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Mix the scooped-out squash flesh with the quinoa mixture. Stir in Parmesan cheese and parsley.
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Stuff the squash halves with the quinoa mixture.
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Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through.
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Serve hot and enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 370mg
- Total Carbohydrates : 48g
- Dietary Fiber : 8g
- Sugars : 6g
- Protein : 8g
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