The holidays are fast approaching, and if you’re looking for a dish that will impress your guests, you’ve found it! This quinoa-stuffed butternut squash is just as pretty to look at as it is delicious to taste, yet it’s incredibly easy to prepare. Whether you prefer to serve it as a side dish for a crowd or enjoy a larger portion for lunch, it’s sure to satisfy.
- 1medium butternut squash (mine was about the length of my forearm), cut in half and seeds removed
- 1/2 cup quinoa
- 1 cup low-sodium vegetable broth
- 1 cup loosely packed shredded baby kale or spinach
- 1 cup diced celery
- 1apple, cored and diced (use a firm, slightly tart variety like Pink Lady or Honeycrisp)
- 1/4 cup dried cranberries or cherries
- 2 tablespoonsminced parsley
- 1 tablespoon minced sage
- 2 tablespoons apple cider vinegar
- 2 teaspoons olive oil
- 1/8 teaspoon black pepper
- Preheat oven to 375 degrees. Place squash halves flesh side up on a lined baking sheet. Roast for 40 minutes.
- Meanwhile, cook quinoa in vegetable broth according to package directions. When cooked, combine it in a large bowl with all remaining ingredients.
- Remove squash from oven. Scoop out flesh, leaving about 1/2 inch around the sides, and reserve flesh for another use. Scoop quinoa mixture into squash halves until filled. (You may have some left over.) Return pan to the oven and bake for another 20 minutes.