Turkey isn’t the only food that can be stuffed. Try this vegetarian version of stuffed butternut squash filled with seasoned quinoa and brussels sprouts.
- 1 butternut squash
- Olive oil for brushing
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
- 1 handful brussels sprouts
- 1/4 cup chopped onion
- 2 tablespoons butter
- 8–10 kalamata olives, chopped
- 2–3 fresh sage leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 ounce feta cheese
- Preheat oven to 350 degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side up on a baking sheet lined with aluminum foil.
- Brush cut side of the squash with olive oil and sprinkle with salt and pepper. Cover with a sheet of aluminum foil and bake for 45-60 minutes or until tender when poked with a fork.
- In a medium sauce pan, combine the quinoa and vegetable broth. Bring to a simmer and cover. Cook about 15-20 minutes or until broth is absorbed. Set aside.
- Put the brussels sprouts in a food processor and process until finely chopped/shredded.
- In a skillet, melt the butter. Add the chopped onion, sage, and brussels sprouts. Cook over medium-high heat, stirring frequently until brussels sprouts begin to brown and onion is translucent.
- Combine the quinoa, sprout mixture, olives, balsamic, and feta.
- Scoop out the flesh of the butternut, leaving about 1/3-1/2 inch of pulp in the skin. In a small bowl, mash the scooped out squash well and then add the the quinoa. Stir until combined.
- Spoon quinoa mixture into the hollowed out portion of the butternut squash. Bake for another 10 minutes and serve.
- Serving Size: 1/4 Squash
- Calories: 254 kcals
- Sugar: 4.5 g
- Sodium: 355 mg
- Fat: 13 g
- Saturated Fat: 5.5 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 22 mg