Ingredients
Scale
For the Squash:
- 2 medium butternut squash, halved and seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 1 cup cooked quinoa or rice
- 1/2 cup cooked chickpeas or black beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1/2 cup dried cranberries or raisins
- 1/2 cup feta or shredded mozzarella cheese
- 1 tsp dried thyme
- 1/2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil, salt, and pepper.
- Place cut-side down on a baking sheet and roast for 35–45 minutes until tender.
- While squash roasts, heat olive oil in a skillet over medium heat.
- Sauté onion until soft, then add garlic and cook for 1 minute.
- Stir in spinach until wilted.
- Add cooked quinoa, beans, cranberries, thyme, paprika, salt, and pepper. Mix well.
- Remove squash from oven and gently scoop slightly to create space for filling (optional).
- Fill each squash half with the mixture and top with cheese.
- Return to oven for 10 minutes until cheese is melted and everything is heated through.
- Serve warm.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 340
- Net Carbs: 48g
- Fats: 12g
- Protein: 10g