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  • Writer's pictureJill

Stuffed Butternut Squash


Recently, I stopped eating so much meat and started eating mostly plant based. This was one my recipes I came up with for dinner one night when I wanted something healthy, but hearty.

-1 large butternut squash (per 2 people)

- 2 cups cooked quinoa

-1 red, green and yellow pepper (each) (raw and diced)

-2 cups mushrooms (sliced and sauteed)

-1 cup chick peas

-1 bunch fresh basil

-2 large scallions (sliced)

-1 tbsn garlic powder

-2 tspn zataar

Poke a few holes in your butternut squash and microwave on high for 10minutes until soft. Let the squash cool down enough where you can handle it.

Once you slice your butternut squash in half and clean out the seeds, remove the squash “meat” into a large mixing bowl.

Add in cooked quinoa, diced peppers, cooked mushrooms, chick peas, garlic powder and zataar. Mix well and stuff back into squash shells splitting the mixture evenly between both squash halves.

Bake at 350 for 20 minutes. Top with basil and sliced scallions.


**TIP: You can also top with cheese if you want it to be super decadent

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