Shroomy Quinoa Stuffed Butternut Squash

Shroomy Quinoa Stuffed Butternut Squash

November 16, 2019

Looking for a last-minute healthy option for a Thanksgiving side or a main dish for vegetarian or those focusing on a plant-based diet? Look no further! This dish is jam-packed with ample protein, an abundance of fiber, and tons of antioxidants!


  • 2 medium butternut squashes halved, and seeds removed
  • -¾ cups of quinoa well rinsed
  • 1 ½ cup mushroom broth
  • 2 cloves of garlic minced
  • 1 teaspoon of Italian seasoning
  • 1 can of chickpeas
  • 1 cup of chopped mushrooms
  • ¼ cup grated parmesan cheese


  • Preheat oven to 450 degrees
  • Line a baking sheet with parchment paper and place squash on it cut-side up.
  • Bake for 30-35 minutes or until the squash is fork-tender.
  • Remove squash and reduce oven to 375.
  • While squash is baking, bring quinoa and mushroom broth to a boil and then reduce to a simmer for 20-minutes.
  • Fluff quinoa with a fork.
  • Mix the remaining ingredients except the Parmesan cheese with the quinoa.
  • When the squash is cool enough to handle, scoop out 2/3 of the flesh, leaving some around the sides. (You can saved the scooped out portions to make mashed butternut squash).
  • Add the quinoa mixture into the “holes” in the squash.
  • Top with cheese and bake for 10-15 minutes or until cheese is nicely melted.

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