fun  and  easy


quinoa stuffed butternut squash

Perfect for fall weather, but really perfect all year round. This quinoa stuffed butternut squash is flavorful with its added cranberries, walnuts, and spices. Enjoy it as a light meal on its own, or with a hearty bowl of soup.

  • 1 butternut squash halved

  • 1 cup cooked quinoa

  • 1 cup spinach

  • 1/4 cup dried cranberries

  • 1/4 cup chopped walnuts

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  1. Pre-heat oven to 350 and cut your butternut squash in half lengthwise. Scoop out any seeds. Set in baking dish, faced down, and fill dish with 3/4 inch of water. Cook for around 1 hour and 15 minutes. Squash should be tender with fork.

  2. Meanwhile, prepare quinoa according to directions and add in garlic and onion powder. Next, add in cranberries and walnuts. Spinach should become wilted. Let sit, and mix and fluff.

  3. Once squash is ready, top with your quinoa, vegan parmesean, and serve. Enjoy this dish on it's own, or simply alongside a bowl of soup and crusty bread.

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