Ingredients
Scale
- 2 medium butternut squashes, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1/2 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped walnuts
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped spinach, and sauté until the spinach wilts.
- Add the cooked quinoa, chickpeas, sun-dried tomatoes, walnuts, thyme, rosemary, lemon juice, and nutritional yeast to the skillet. Stir to combine and season with salt and pepper.
- Once the squash is roasted, carefully scoop out some of the flesh, leaving a border around the edges. Mix the scooped squash with the stuffing mixture.
- Fill the squash halves with the stuffing. Return the stuffed squash halves to the oven and bake for another 10-15 minutes until everything is heated through and golden.
Notes
Serve warm, optionally drizzled with olive oil or sprinkled with nutritional yeast. Great paired with a fresh salad or steamed veggies. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg