Mediterranean Stuffed Butternut Squash
Mediterranean Stuffed Butternut Squash takes your favorite flavors and stuffs them in butternut squash.
Servings: 4
Ingredients
- 3 tablespoons olive oil divided
- 2 medium butternut squash about 1 1/2 pounds each
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons za'atar divided
- 3/4 cup quinoa rinsed
- 1 1/2 cup water or vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pine nuts plus extra for garnish
- 1 cup chickpeas drained and rinsed
- 4-5 green onions green and white parts chopped
- 1/4 cup fresh flat leaf parsley chopped
- 1 tablespoon fresh chives chopped
- 1/4 cup fresh mint chopped
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- 1/4 cup feta cheese crumbled
Instructions
- Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Cut the butternut squash in halves and place on a baking tray with the cut side down.
- Rub 2 tablespoons of the olive oil on the inside of each piece of squash, followed by a sprinkle of salt, pepper and 1 teaspoon of za'atar. Place the tray into the hot oven and bake for about 45 minutes, or until the squash is just becoming tender.
- Remove the squash from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F. While the squash is roasting, cook the quinoa according to package instructions, using either water or vegetable broth.
- Once cooked, let the quinoa cool and add it to a large mixing bowl. Stir in the dried cranberries, pine nuts, chickpeas, green onions, parsley, chives and mint, and set aside.
- In a mason jar or small bowl whisk together the 1 remaining tablespoon of olive oil, garlic, lemon juice, paprika and the remaining 1 teaspoon of za’atar. Pour the dressing over the quinoa mixture and stir well.
- Once the squash has cooled, scoop the flesh from the inside of the squash leaving about a 1/2 inch thick border around the sides of the squash and about 3/4 of an inch at the bottom of the squash.
- Divide the quinoa mixture equally between each of the squash halves. Sprinkle the feta cheese on top of the quinoa mixture. Place back into the oven and bake for a further 10-12 minutes at 350 degrees F until warm. Serve warm with a garnish of fresh parsley and extra pine nuts.
Video
Notes
- Leftovers: store leftover squash in an airtight container, in the refrigerator, for 2-3 days.
- Reheating: to reheat leftovers place back into a hot oven to warm through.
- Freeze: once cooked and cooled, cover the squash halves with kitchen foil, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and place in a warm oven to heat through.
Nutrition
Calories: 648kcal | Carbohydrates: 95g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 631mg | Potassium: 1823mg | Fiber: 15g | Sugar: 23g | Vitamin A: 40779IU | Vitamin C: 90mg | Calcium: 300mg | Iron: 8mg