Description
Stuffed Roasted Butternut Squash with Quinoa and Cranberries is a delicious and nutritious dish that showcases the natural sweetness of roasted squash paired with protein-rich quinoa and tangy cranberries.
Ingredients
Scale
- Butternut squash 1 large, halved lengthwise
- Quinoa 1 cup, cooked
- Dried cranberries ⅓ cup
- Olive oil 2 tablespoons
- Onion 1 small, finely chopped
- Garlic 2 cloves, minced
- Vegetable broth ¼ cup
- Salt ½ teaspoon, or to taste
- Black pepper ¼ teaspoon
- Fresh parsley optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scoop out the seeds from the squash halves. Brush with olive oil and season with salt and pepper.
- Place cut-side down on the baking sheet and roast for 35 to 40 minutes until tender.
- While the squash roasts, heat a small pan with olive oil and cook the onion until soft.
- Add garlic and cook briefly until fragrant.
- Stir in cooked quinoa, cranberries, vegetable broth, salt, and pepper. Cook until warmed through.
- Flip the squash halves over and gently fill with the quinoa mixture.
- Return to the oven and bake for 10 more minutes.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider using a mix of spices such as cumin or coriander.
- This dish can be made ahead of time and reheated before serving.
- Adjust the sweetness by using more or less dried cranberries.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 8g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg