Description

Quinoa Stuffed Butternut Squash with Pomegranate Seeds is a vibrant and nutritious dish that brings warmth and flavor to your table. Roasted butternut squash halves are filled with fluffy quinoa, tangy feta, and sweet pomegranate seeds, creating a delightful combination that’s perfect for cozy dinners or festive gatherings. This recipe not only impresses with its stunning presentation but also delivers a satisfying blend of textures and tastes, making it an ideal choice for any occasion.

Ingredients

Scale

1 medium butternut squash
1 cup quinoa
2 cups vegetable broth
1 cup pomegranate seeds
½ cup crumbled feta cheese (optional)
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 25-30 minutes until tender.
Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth; bring to a boil then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
Fluff cooked quinoa with a fork, mixing in pomegranate seeds and crumbled feta.
Stuff roasted squash halves with the quinoa mixture; return to the oven for an additional 5 minutes.
Serve warm, drizzled with olive oil or balsamic glaze if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 stuffed squash half (250g)
Calories: 320
Sugar: 10g
Sodium: 400mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 10g
Cholesterol: 15mg

Keywords: - Substitute quinoa with farro or barley for varied texture. - Add spices like cinnamon or cumin for extra warmth. - Store leftovers in an airtight container in the fridge for up to four days.