Holiday Healthy Dish Alert! Vegetarian Stuffed Butternut Squash
Written by: Lindsay Sibson
Did you ever create one of those fun and simple poems where you take each letter of your name and choose a quality that described you?
S – supports your immune system
Q- quality nutrients
U- useful in vegan recipes
A- vitamin A
S- skin benefiting
These benefits are simply a few of the many you will receive when you make this delicious recipe!
Check out the others below:
Benefits Of Stuffed Butternut Squash
- Full of vitamin A, potassium and fiber
- Promotes healthy looking skin and hair
- High in vitamin C, which help boost your immune system
- 1 cup cooked quinoa has 8 grams of protein
- Loaded with antioxidants, vitamins, minerals and fiber
- Rich in potassium, a mineral essential to a range of basic physiological processes
- Great source of dietary fiber
- Contains copper, an essential trace mineral that helps your body absorb and use iron to form red blood cells
- Low in calories and fat
- Great source of fiber
- High antioxidant content
How To Make Stuffed Butternut Squash
- 2 medium butternut squash (2.5 pounds each)
- ¾ cup quinoa
- 1 ½ cups low sodium vegetable broth
- 6 lightly packed cups of kale (stems removed and chopped)
- ½ cup dried cranberries
- 2 cloves garlic, minced
- 2 tsp olive oil, divided
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
1. Preheat oven to 425 degrees F.
2. Cut the butternut squash in half, remove the seeds and place cut sides up on a baking tray.
- Drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper.
- Bake 44-55 minutes until the squash is tender.
- Remove from the oven and let cool.
- Once the squash is cool, scoop out the flesh leaving ½ inch border on the sides and bottom.
3. Reduce the oven temperature to 375 degrees.
4. While the squash is baking, place the vegetable broth in a small saucepan and bring to a boil.
- Add quinoa and return to a boil.
- Reduce heat, cover, and simmer for 12 minutes.
- Remove from heat and let sit for 15 minutes.
- Fluff with fork and set it aside.
5. In a large skillet over medium heat, add the olive oil and kale and cook until wilted (about 4 minutes).
- Reduce heat to medium low and add garlic, oregano, salt and pepper.
- Cook for 30 minutes.
- Stir in quinoa and cranberries.
6. Scoop the quinoa mixture into the squash and then place back in the oven.
- Bake at 375 degrees for 10 minutes or until hot.
7. Sprinkle with your favorite toppings, such as:
- Feta cheese
- Goat cheese
- Chopped nuts
- Drizzle of olive oil
- Chopped fresh herbs
Having company over to celebrate a special event or holiday? These squash can easily be prepped ahead and warmed in the oven. Not only are they hearty and comforting, but they will also give your guests an infusion of health benefits!
Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.
Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).
Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
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