Description
A delicious and nutritious dish featuring roasted butternut squash filled with a flavorful mixture of quinoa, vegetables, and nuts.
Ingredients
Scale
- 1 cup Quinoa (rinsed)
- 1 Onion (chopped)
- 2 cloves Garlic (chopped)
- 1 Bell Pepper (diced)
- 2 cups Spinach (fresh or frozen)
- 1 teaspoon Cumin
- Salt to taste
- Pepper to taste
- 1 Butternut Squash (halved)
- 2 tablespoons Olive Oil
- 100g Feta Cheese (optional)
- 50g Walnuts or Almonds (chopped)
- 2 tablespoons fresh Chives or Parsley (chopped)
Instructions
- Preheat the oven to 190 degrees Celsius.
- Prepare the butternut squash by halving it and removing the seeds. Place the halves cut-side up on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
- Cook the quinoa according to the package instructions until slightly firm.
- Heat a pan over medium heat, add the remaining olive oil, and sauté the onion, garlic, and bell pepper for about 5 minutes until softened. Stir in the spinach until wilted.
- Combine the cooked quinoa with the vegetable mixture, cumin, chopped nuts, and feta (if using). Season with salt and pepper to taste.
- Fill the squash halves generously with the mixture.
- Bake the stuffed squash for about 30-40 minutes until the squash is tender and the filling is slightly crispy.
- Garnish with fresh chives or parsley and let cool slightly before serving.
Notes
You can prepare the filling a day in advance and store it in the fridge for convenience. For quicker cooking, try using an air fryer at 180 degrees Celsius for 25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg