Description
This nutrient-dense, plant-forward centerpiece features perfectly roasted butternut squash halves filled with a hearty, savory blend of quinoa, lentils, spinach, and toasted almonds. The natural sweetness of the caramelized squash pairs beautifully with the earthy spices, tart cranberries, and creamy feta. It is a satisfying, wholesome main course that offers a sophisticated texture profile and balanced nutrition, making it a perfect healthy dinner choice for any occasion.
Ingredients
2.2lb (1kg) Butternut Squash
1/3 cup raw quinoa
1 cup cooked lentils
3 cups spinach, roughly chopped
1/2 brown onion, finely diced
2 cloves garlic, minced
1/3 cup roasted almonds, chopped
1/4 cup dried cranberries
3oz (85g) feta cheese
1 tsp smoked paprika
1/2 tsp cumin
2 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Slice the butternut squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with olive oil and season with salt and pepper.
Place the halves cut-side up on a parchment-lined baking sheet and roast for 40-45 minutes or until tender.
While the squash roasts, cook the quinoa according to package directions.
In a pan, sauté the onion and garlic in a small amount of olive oil until softened.
Add the cooked lentils, chopped spinach, spices, cranberries, and cooked quinoa to the pan; cook until spinach wilts.
Remove the roasted squash from the oven and carefully scoop out a little flesh to create more room if needed.
Stuff the squash halves generously with the lentil and quinoa mixture.
Top with crumbled feta and chopped almonds before serving.
Notes
Substitute vegan feta for a plant-based version. Increase cumin to 1 full teaspoon for a bolder, more aromatic spice profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 380
- Sugar: 9g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 15mg
