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I love butternut squash! It’s so versatile and luckily (unlike pumpkin season) you can enjoy it even in the summer time!
This stuffed butternut squash is one of my most popular recipes I have posted and I can understand why! Only 10 ingredients, super easy to make and visually quite a stunner don’t you think?
Happy Thursday everyone 🌱
Deliciously Stuffed Butternut Squash
1 medium butternut squash
1 cup cooked chickpeas
1/2 cup cooked quinoa
1/2 cup pomegranate seeds
1/2 of a red onion
2 garlic cloves
2 cups of fresh spinach (or kale)
Juice of 1 lemon
1 tbsp harissa seasoning or paste
Some chopped fresh parsley
Preheat oven to 425 F (220 C).
Cut butternut in half, scoop out the seeds and put both halves on a lined baking sheet cut side down.
Bake for 45 to 60 minutes (depending on size) until fork tender.
Finely dice onion and garlic and sauté on medium heat with a splash of water or some avocado oil until slightly browned and fragrant.
Add rinsed chickpeas, chopped spinach, quinoa, lemon juice, parsley, pomegranate seeds, harissa and season to taste with salt.
When butternut is done, take it out of the oven and let it cool down until it is not too hot to handle . Scoop out some of the flesh but just enough to have enough space for the filling.
Stuff butternut with the chickpea mix and enjoy!
Add some runny tahini on top before serving!
Use scooped out butternut, I had about 1/2 a cup, in another recipe like think hummus, baked goods, cheese sauce, smoothie, oats etc.