Stuffed Butternut Squash is one of my favorite healthy family dishes for the fall season and for the holidays. It is strikingly pretty, filling and just delicious. The combination of salty feta cheese with sweet butternut squash creates a wonderful balance of flavor and pumpkin seeds add the extra crunch factor.
To save time while making this dish, roast the squash halves and cook the quinoa ( steps 1 and 2 of the recipe) ahead of time. If you do that, then making dinner would only take you 20 minutes. When you make more room in the squash halves ( step 5 of the recipe,) you can use leftover roasted squash for the wonderful LENTILS WITH ROASTED BEETS, BUTTERNUT SQUASH AND GOAT CHEESE SALAD or the simple yet filling SQUASH, CARROT, KALE, CHICKPEA STEW.
Stuffed Butternut Squash Recipe
By October 15, 2013Published:
- Yield: 6 squash halves (4-6 Servings)
- Prep: 10 mins
- Cook: 60 mins
- Ready In: 1 hr 10 mins
Stuffed Butternut Squash is one of my favorite healthy family dishes for the fall season and for the holidays. It is strikingly …
- 3 small Butternut squashes halved
- 1 cup Quinoa
- 1 small Yellow onion chopped
- 4 tablespoons Extra virgin olive oil
- 1 cup Black beans cooked or canned and rinsed
- 5 tablespoons Raw pumpkin seeds
- 2 cloves Garlic diced
- 1/4 teaspoon Cracked black pepper
- 1 teaspoon Sea salt
- 1/2 cup Parsley chopped
- 1 cup Feta cheese crumbled
- Preheat the oven to 375 degrees.
Scoop out seeds and fibers out of the squash halves. Place them cut side up in shallow baking dish and cover tightly with covers or more foil. Sprinkle with olive oil. Bake for 40 minutes, or until easily pierced with a knife but still firm.
- In the meantime, place quinoa in a pot with 2.5 cups of water, bring to a boil. Lower the flame and simmer for ten minutes or until all the water is absorbed.
- While quinoa is cooking, saute the onion in olive oil for 3 minutes or until translucent.
- Add black beans, parsley, pumpkin seeds, cooked quinoa and saute for 3 more minutes. Add salt, pepper, garlic.
- When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick.
- Stuff the shells with quinoa mixture. Sprinkle with crumbled feta cheese.
- Bake for 15 minutes at 375 degrees F.