Stuffed Butternut Squash Recipe

Introduction

Ingredients

• 1 medium-sized butternut squash
• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut the butternut squash in half lengthwise and remove the seeds.
3. Brush the squash halves with olive oil and sprinkle with salt and pepper.
4. Place the squash halves on a baking sheet and roast for 40-45 minutes or until tender.
5. While the squash is roasting, prepare the filling. Rinse the quinoa and place it in a pot with the vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes or until the quinoa is cooked.
6. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
7. Add the bell pepper and mushrooms to the pan and sauté for 5-7 minutes or until the vegetables are tender.
8. Stir in the cumin, paprika, and chili powder and cook for another minute.
9. Combine the quinoa and vegetable mixture in a bowl and mix well.
10. Spoon the filling into the roasted squash halves and return to the oven for 10-15 minutes or until heated through.
11. Serve hot and enjoy!

Nutrition

• Calories: 350
• Protein: 11 grams
• Carbohydrates: 63 grams
• Fiber: 11 grams
• Fat: 7 grams
• Sodium: 500 milligrams
• Calcium: 10% of the daily value
• Iron: 30% of the daily value
• Vitamin A: 400% of the daily value
• Vitamin C: 130% of the daily value

Conclusion