Imagine transforming a humble butternut squash into a mouthwatering, nutrient-packed masterpiece that'll make your taste buds dance with joy! This twice-baked butternut squash recipe is not just a meal; it's a culinary adventure that brings restaurant-quality comfort food right to your kitchen. Perfect for cozy weekends, meal prep, or impressing dinner guests, this dish combines the creamy richness of roasted squash with protein-packed quinoa and melted cheese for a truly irresistible experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium butternut squashes
- 1 cup cooked quinoa
- 1/2 cup shredded cheese
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil.
- Carefully cut the butternut squashes in half lengthwise. Use a spoon to scoop out the seeds and inner stringy pulp, creating a clean cavity.
- Drizzle the squash halves with olive oil and season with salt, pepper, and garlic powder. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- Remove the squash from the oven and carefully flip the halves cut-side up. Let them cool for 5-10 minutes until safe to handle.
- Using a fork, gently scoop out most of the squash flesh, leaving a thin layer attached to the skin to maintain the squash's structure.
- In a mixing bowl, mash the scooped squash flesh. Add the cooked quinoa, shredded cheese, chopped green onions, and additional salt and pepper to taste. Mix thoroughly.
- Spoon the quinoa and squash mixture back into the squash skins, mounding it slightly.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the cheese is melted and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional green onions if desired.
Tips
- Choose firm, heavy butternut squashes with smooth, unblemished skin for the best flavor and texture.
- When roasting, place squash cut-side down to help caramelize the natural sugars and ensure even cooking.
- Don't discard the squash seeds! Clean and roast them with a little salt for a crunchy garnish.
- For extra flavor, try substituting the cheese with different varieties like sharp cheddar or goat cheese.
- Make sure to leave a thin layer of squash flesh when scooping to maintain the structural integrity of the "boat".
- Let the squash rest after the final bake to allow the flavors to meld and the filling to set slightly.
- This recipe is highly customizable - try adding cooked bacon, herbs, or different grains for variety.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
