Stuffed Butternut Squash with Quinoa

Name: Stuffed Butternut Squash with Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, olive oil, for roasting, pinch dried oregano, 150g ready-to-eat quinoa, 100g vegan feta cheese, 50g toasted pine nuts, 1 small carrot, grated (around 50g), small bunch chives, snipped, juice half lemon, 1 red pepper, chopped, 50g pitted black olives, 2 spring onions, chopped, 4 large yellow summer squash, 3 cups low-sodium vegetable broth or water, 1½ cups dry quinoa, 3 cups shredded fresh chard or spinach leaves, ½ cup thinly sliced spring onions or scallions, ½ cup slivered fresh basil, ¼ cup chopped toasted pine nuts, ¼ cup chopped sun-dried tomatoes (not oil-packed), 2 tablespoons nutritional yeast, 2 tablespoons finely chopped pitted Kalamata olives, 1 cup oil-free hummus, 1 tablespoon coconut aminos or reduced-sodium soy sauce.

A delicious and hearty stuffed butternut squash filled with quinoa, vegetables, and herbs. This vegan dish is rich in nutrients and perfect for a balanced meal.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: Mediterranean
Course: Main
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #Mediterranean #High-Protein

Nutritional Values

This stuffed butternut squash is packed with protein, fiber, and essential vitamins from the quinoa and vegetables. The use of vegan feta and oil-free hummus keeps it light and heart-healthy.

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	15 g	19%
Saturated Fat	2 g	10%
Sodium	400 mg	17%
Dietary Fiber	8 g	29%
Total Sugars	6 g	--
Protein	12 g	24%

Ingredients

1 medium butternut squash, olive oil, for roasting, pinch dried oregano, 150g ready-to-eat quinoa, 100g vegan feta cheese, 50g toasted pine nuts, 1 small carrot, grated (around 50g), small bunch chives, snipped, juice half lemon, 1 red pepper, chopped, 50g pitted black olives, 2 spring onions, chopped, 4 large yellow summer squash, 3 cups low-sodium vegetable broth or water, 1½ cups dry quinoa, 3 cups shredded fresh chard or spinach leaves, ½ cup thinly sliced spring onions or scallions, ½ cup slivered fresh basil, ¼ cup chopped toasted pine nuts, ¼ cup chopped sun-dried tomatoes (not oil-packed), 2 tablespoons nutritional yeast, 2 tablespoons finely chopped pitted Kalamata olives, 1 cup oil-free hummus, 1 tablespoon coconut aminos or reduced-sodium soy sauce.

Instructions

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush with olive oil. Sprinkle with dried oregano and roast for 30-40 minutes until tender.
Meanwhile, cook the quinoa in 3 cups of low-sodium vegetable broth or water according to package instructions. Fluff with a fork and set aside.
In a large bowl, combine the cooked quinoa, vegan feta cheese, toasted pine nuts, grated carrot, chopped chives, lemon juice, chopped red pepper, pitted black olives, and chopped spring onions.
Add the shredded chard or spinach, thinly sliced spring onions, slivered basil, chopped sun-dried tomatoes, nutritional yeast, finely chopped Kalamata olives, oil-free hummus, and coconut aminos. Mix well to combine.
Stuff the roasted butternut squash halves with the quinoa mixture. Return to the oven and bake for an additional 10-15 minutes until heated through.
Serve hot, garnished with extra chives or basil if desired.

Stuffed Butternut Squash with Quinoa

A delicious and hearty stuffed butternut squash filled with quinoa, vegetables, and herbs. This vegan dish is rich in nutrients and perfect for a balanced meal.

Ingredients
[ ] 1 medium butternut squash, olive oil, for roasting, pinch dried oregano, 150g ready-to-eat quinoa, 100g vegan feta cheese, 50g toasted pine nuts, 1 small carrot, grated (around 50g), small bunch chives, snipped, juice half lemon, 1 red pepper, chopped, 50g pitted black olives, 2 spring onions, chopped, 4 large yellow summer squash, 3 cups low-sodium vegetable broth or water, 1½ cups dry quinoa, 3 cups shredded fresh chard or spinach leaves, ½ cup thinly sliced spring onions or scallions, ½ cup slivered fresh basil, ¼ cup chopped toasted pine nuts, ¼ cup chopped sun-dried tomatoes (not oil-packed), 2 tablespoons nutritional yeast, 2 tablespoons finely chopped pitted Kalamata olives, 1 cup oil-free hummus, 1 tablespoon coconut aminos or reduced-sodium soy sauce.

Instructions
[ ] 1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush with olive oil. Sprinkle with dried oregano and roast for 30-40 minutes until tender.
[ ] 2. Meanwhile, cook the quinoa in 3 cups of low-sodium vegetable broth or water according to package instructions. Fluff with a fork and set aside.
[ ] 3. In a large bowl, combine the cooked quinoa, vegan feta cheese, toasted pine nuts, grated carrot, chopped chives, lemon juice, chopped red pepper, pitted black olives, and chopped spring onions.
[ ] 4. Add the shredded chard or spinach, thinly sliced spring onions, slivered basil, chopped sun-dried tomatoes, nutritional yeast, finely chopped Kalamata olives, oil-free hummus, and coconut aminos. Mix well to combine.
[ ] 5. Stuff the roasted butternut squash halves with the quinoa mixture. Return to the oven and bake for an additional 10-15 minutes until heated through.
[ ] 6. Serve hot, garnished with extra chives or basil if desired.

https://www.cuisinesavvy.com/recipe/stuffed-butternut-squash-with-quinoa

External Recipes

Stuffed Butternut Squash with Quinoa (Health Score: 85)

HealthScore: 85

The health score reflects the balanced combination of protein, fiber, and healthy fats, along with a variety of vegetables and herbs. The use of vegan cheese and oil-free ingredients enhances its nutritional profile.