Description
A colorful and nutritious dish featuring butternut squash stuffed with quinoa, feta, and spinach, perfect for a cozy meal.
Ingrédients
Adapter les quantités
- 1 large butternut squash
- 160 g quinoa
- 150 g feta cheese
- 150 g fresh spinach
- 1 small onion
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C.
- Cut the squash in half lengthwise and remove the seeds. Brush the inside with olive oil, then place the halves cut-side down on a baking sheet. Bake for 35 minutes.
- Meanwhile, cook the quinoa according to package instructions. In a skillet, heat some olive oil and add the chopped onion. Sauté until tender, then add the spinach and wilt.
- Once the squash is cooked, scoop out some flesh and mix it with the quinoa, spinach, crumbled feta, and cumin. Season with salt and pepper.
- Stuff the squash halves with the mixture and return to the oven to gratin for an additional 15 minutes.
Notes
Serve hot with a side of green salad. For added creaminess, top with yogurt or tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: Vegetarian
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg