Stuffed butternut squash is easy to make, filling, and healthy vegetarian meal. Roasted butternut squash is stuffed with quinoa and vegetables that are packed full of flavors. This warm, hearty, meal is the perfect side or main thanksgiving dinner or any other day. A perfect showstopper!
Slice butternut squash into half lengthwise. Scoop out the seeds from the squash. Â Arrange squash boats on a baking tray that is greased with olive oil.
Drizzle olive oil, and sprinkle salt and pepper. Rub it evenly over the squash.
Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.
While the squash is getting roasted, let's make the filling.
Boil 1 cup of stock in a saucepan. Season with a little salt. Add quinoa and cook on medium-low flame. Once all liquids are dried out and the quinoa looks cooked, turn off the flame, cover it with a plate and let it sit for 15 minutes.
Add bell peppers and cook for a few minutes. Season with salt and pepper.
Cooked quinoa into the pan and toss well. Add the cranberries, toss well and keep aside.
Butternut squash should be done by now. Let it sit for few minutes outside.
Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
Fill butternut squash with quinoa filling.
Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
Finally garnish with pomegranate seeds, and grated Parmesan cheese, and sprinkle with freshly chopped coriander. Serve hot.
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Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.