Quinoa Stuffed Butternut Squash with Pomegranate Seeds
Quinoa stuffed butternut squash with pomegranate seeds is a heartwarming, nutritious dish that brings together the sweetness of roasted squash and the nutty flavors of quinoa. Topped with vibrant pomegranate seeds, this recipe not only delights the palate but also makes for an impressive centerpiece at any meal. Perfect for cozy family dinners or festive gatherings, this easy-to-make dish is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place the squash cut-side down in the baking dish and roast for 30-40 minutes until tender.
- Meanwhile, rinse the quinoa under cold water. In a saucepan, combine rinsed quinoa and vegetable broth; bring to a boil. Cover, reduce heat, and simmer for about 15 minutes until fluffy.
- Once cooked, mix half the pomegranate seeds and feta into the quinoa.
- Remove squash from oven, fill each half with the quinoa mixture, top with remaining pomegranate seeds, and serve.
Nutrition
- Serving Size: 1 stuffed half of butternut squash (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg