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Butternut Squash halves stuffed with quinoa, cranberries, and chickpeas
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Stuffed Butternut Squash
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Move over Turkey! There’s a vegan Thanksgiving dish is in town. It’s buttery and sweet and stuffed with delicious fall ingredients!

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 491 kcal
Author: Simple Fit Vegan
Ingredients
  • 2 butternut squash
  • ½ cup quinoa
  • 1 can chickpeas, about 1 ½ cup
  • ½ cup dried cranberries
  • ¼ cup scallions, chopped
  • 1 tbsp olive oil
  • salt and pepper
  • 1 mashed avocado, optional
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut squash in half lengthwise. Remove seeds with a spoon or a small pairing knife. Drizzle with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 50 to 60 minutes. Set aside and let cool.
  3. While squash is baking, cook the quinoa. Combine quinoa and water in a small pot. Water should completely cover quinoa. Bring to a boil, then cover with a lid and reduce to a simmer for about 15 minutes until all water is absorbed. Let stand uncovered to cool.
  4. In a bowl, prepare the stuffing by combining quinoa, chickpeas, and cranberries. Season with salt and pepper to taste.
  5. Stuff each squash half with the stuffing. Garnish with scallions.
  6. Optional: add a tablespoon of mashed avocado on top.
  7. Optional: add SimpleFit Tahini Dressing on top.
Recipe Notes

Nutritional Information: Calories: 491 Fat: 7 g Saturated fat: 1 g Carbohydrates: 103.5 g Dietary Fiber: 28.6 g Sugar: 17 g Sodium: 1,638 mg Protein: 14.7 g