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Description
A hearty vegan dish featuring roasted butternut squash stuffed with a flavorful quinoa and vegetable mix.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and remove seeds.
- Drizzle with olive oil, season with salt and pepper, and roast cut-side down for 30 minutes.
- Rinse quinoa and cook in vegetable broth until tender.
- Heat oil in a pan and sauté onion, garlic, and bell pepper until soft.
- Add spinach, cumin, paprika, salt, and pepper. Cook until spinach wilts.
- Mix cooked quinoa with sautéed vegetables.
- Fill roasted squash halves with quinoa mixture and bake for 10 more minutes.
Notes
- Substitute quinoa with rice if preferred.
- Add nuts or seeds for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg