Stuffed Butternut Squash
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 4.5 (4)

Stuffed Butternut Squash

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 34%
CARBS 66G55% OF CAL
15G FIBER37G OTHER14G TOTAL SUGAR
FAT 21G39% OF CAL
2G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash halves filled with herbed mushrooms, chickpeas, spinach, and walnuts. A show-stopping vegan main for special occasions.

mainamericanbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium butternut squash (about 3 lbs (1 kilo each))
  • 2 tablespoons olive oil (30 ml )
  • 15 fresh sage leaves (or ½ teaspoon dried)
  • 1 medium red onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup mushrooms (diced (any variety), 150 g )
  • 1 tablespoon fresh rosemary (chopped (or 1 teaspoon dried))
  • 1 tablespoon fresh thyme (chopped (or 1 teaspoon dried))
  • 1 cup fresh spinach (chopped, 80 g )
  • 1 (14-ounce) can chickpeas (smashed lightly with a fork, 425g )
  • ⅓ cup walnuts (finely chopped )
  • 1 tablespoon tamari sauce
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup butternut squash flesh (scooped from the roasted squash, 120g)
  • ½ cup vegan Parmesan cheese
  • 2 tablespoons fresh parsley (chopped (for garnish))
PREP
15M
SODIUM
672MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.