This Vegan Stuffed Butternut Squash Recipe makes great vegan holiday recipes, or weeknight dinners.
At just 170 calories, this vegan recipe for stuffed butternut squash makes a great side dish… or double the serving and have 1/2 the squash for a healthy main course!
These butternut squash recipes are easy and impressive. You’ll need fresh or frozen cranberries… though if all you can get is dried cranberries we recommend cooking them in with the quinoa so they plump up.
And with that said, you can swap out the quinoa for couscous, millet or even rice should you desire. This versatile butternut squash oven roasted recipe can be made anyway you like it.
This Vegan Stuffed Butternut Squash Recipe is just 170 calories, and is vegan!
Vegan Stuffed Butternut Squash Recipe
This article will supply you with everything you’ll need to make recipes for butternut squash with cranberry and quinoa.
From a shopping list, to a printable recipe card. You’ll find a homemade low calorie vegan dressing, a nutrition label and much more in the sections below.
To keep this butternut squash stuffed with quinoa recipe easy, we’ve supplied you with the following sections.
Read through them for helpful low calorie tips, and handy shopping lists… or skip ahead to the recipe card for vegan recipes with butternut squash.
What You’ll Find in this Article:
- Roasted Stuffed Butternut Squash Ingredients (shopping list!)
- How to Make Stuffed Butternut Squash Recipes
- Vegan Stuffed Butternut Squash Recipe (recipe card!)
- Nutrition and Calories in Butternut Squash with Quinoa
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin these butternut squash stuffed recipes to Pintrest so it is safely stored for you.
Up next, a shopping list for vegan recipes for stuffed butternut squash…
Roasted Stuffed Butternut Squash Ingredients
As noted above, you can make this vegetarian stuffed butternut squash with any cranberries you like… or even raisins. But if you choose to use dried cranberries (or raisins) you’ll want to add them in with the quinoa to cook, so they plump up.
And since I mentioned the quinoa, you can also swap it out and make this butternut squash vegan recipe with couscous, millet, or even rice.
This stuffing for butternut squash is versatile, so get creative and try out different grains and fruits.
Shopping List for Stuffed Butternut Squash Roasted Recipes:
- Butternut squash
- Olive oil spray
- Quinoa
- Garbanzo beans
- Fresh or frozen cranberries
- Parsley
- Orange
- Dijon mustard
- Apple cider vinegar
- Maple syrup
- Salt and pepper
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of this stuffed butternut squash baked recipe you want to make, and it will do all the measurement math for you! All of the ingredients for stuffed and baked butternut squash in oven can be doubled or tripled with the click of a button.
Up next, how to make stuffed butternut squash vegan…
How to Make Stuffed Butternut Squash Recipes
Making vegan and vegetarian holiday meals can make both great main dishes, and fantastic side dishes!
This vegan holiday meal is packed with wonderful holiday flavors that even the most adamant ham or turkey lover will enjoy!
How to Make a Vegan Recipe Stuffed Butternut Squash:
- 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.
Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!
Up next, a sharable recipe card for a vegan holiday butternut squash cranberry recipe…
Vegan Stuffed Butternut Squash Recipe
This roasted stuffed butternut squash recipe is as beautiful as it is yummy! And at just 170 calories per serving (each serving is 2 cups!) you can enjoy seconds without guilt!
Try this vegan stuffed butternut squash recipe for weekend, weeknight, or even holiday dinners.
Roasted Stuffed Butternut Squash {VEGAN RECIPE}
Ingredients
- 1 butternut squash halved with the seeds removed
- Olive oil spray
- 1/2 cup quinoa rinsed
- 1 cup water
- 1 can (15.5 oz) garbanzo beans drained and rinsed
- 1 cup fresh or frozen cranberries
- 1/2 cup parsley roughly chopped
- Juice of 1 orange
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/2 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
Nutrition and Calories in Butternut Squash with Quinoa
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