Stuffed butternut squash with quinoa, mushrooms and spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash halves stuffed with quinoa, sautéed mushrooms, spinach, and walnuts. Hearty, filling, and nutritious with nutty flavors and a hint of sweetness from cranberries. A vegetarian main that's naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium butternut squash
- 3/4 cup quinoa
- 2 teaspoons extra-virgin olive oil (divided)
- 8 oz. button mushrooms (cleaned and roughly chopped)
- 3-4 packed cups baby spinach
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup grated Parmesan cheese (or hard Italian cheese, divided)
- 1/3 cup walnuts (chopped (and lightly toasted, if desired))
- 3 tablespoons dried cranberries
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 998mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4495mg
- Calcium
- 586mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 998MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.