This Low Calorie Stuffed Butternut Squash recipe makes great vegan holiday recipes, or weeknight dinners. At just 170 calories, this healthy stuffed butternut squash makes a great side dish, or double the serving and have 1/2 the squash for a healthy main course!
Ingredients You’ll Need:
- 1 butternut squash
- Olive oil spray
- ½ cup quinoa
- 1 cup water
- 1 can (15.5 oz) garbanzo beans
- 1 cup fresh or frozen cranberries
- ½ cup parsley
- 1 orange
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ½ teaspoon pepper
Low Calorie Stuffed Butternut Squash
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Healthy Stuffed Butternut Squash Meal Prep and Storage
Meal Prep – Prepare the stuffed squash and then allow to cool completely. Add single servings to individual containers.
Frozen – Will hold in the freezer for 1 month
Refrigerated – Will hold in the refrigerator for 5 days.
Reheating – You can reheat individual portions in the microwave for 5 minute (defrosted) 6-7 minutes (frozen). You can also add defrosted squash to the oven at 350 degrees for 10-15 minutes until warmed through.
Low Calorie Stuffed Butternut Squash
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Low Calorie Stuffed Butternut Squash
Ingredients
- 1 butternut squash halved with the seeds removed
- Olive oil spray
- ½ cup quinoa rinsed
- 1 cup water
- 1 can (15.5 oz) garbanzo beans drained and rinsed
- 1 cup fresh or frozen cranberries
- ½ cup parsley roughly chopped
- Juice of 1 orange
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- Place the cut butternut squash halves on the prepared baking sheet.
- Spray the cut sides with olive oil, flip so the cut sides are facing down, and bake for 50-60 minutes until tender.
- Meanwhile, add the quinoa and water to a pan. Cover and cook on medium heat until boiling. Then lower the heat to low and cook until the water is absorbed.
- Add the cooked quinoa, garbanzo beans, cranberries, and parsley to a large bowl.
- To a separate small bowl combine the orange juice, dijon mustard, apple cider vinegar, maple syrup, salt and pepper. Whisk the dressing together, then drizzle over the quinoa mixture.
- Toss the quinoa mixture and the dressing together until everything is mixed together, and set aside to marinate until the butternut squash is done cooking.
- When the butternut squash halves are cooked, remove from the oven, and carefully (with oven mitts on) flip the squash halves over.
- Fill with the quinoa mixture, and cut the stuffed butternut squashes in half. Serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Stuffed Butternut Squash
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Article History:
- Originally written and published November 3, 2021 by Audrey Johns
- Most recent update November 9, 2023 by Audrey Johns