Low Calorie Stuffed Butternut Squash

Vegan Stuffed Butternut Squash Recipe

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!

Vegan Stuffed Butternut Squash Recipe

Everything 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

Vegan Stuffed Butternut Squash Recipe

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 Recipe

Vegan Stuffed Butternut Squash Recipe

Low Calorie Stuffed Butternut Squash

Lose Weight By Eating
This vegan stuffed butternut squash recipe is vegan, and makes wonderful vegan holiday recipes!
This recipe for roasted butternut squash is easy enough for weeknight and weekend dinners, as a main dish, or a side dish.
At just 170 calories per serving (1/4 of a stuffed butternut squash) this healthy vegan recipe can be enjoyed without ruining your diet. In fact you can have seconds and thirds it's so healthy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course holiday, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 170 kcal



  • 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.


Serving: 2cupsCalories: 170kcalCarbohydrates: 34.7gProtein: 4.9gFat: 1.8gSaturated Fat: 0.2gCholesterol: 0mgSodium: 336mgPotassium: 643mgFiber: 5.8gSugar: 6.6gCalcium: 90mgIron: 3mg
Keyword butternut squash, Healthy Stuffed Butternut Squash, holiday meal, Low Calorie Stuffed Butternut Squash, vegan, vegetarian
Tried this recipe?Let us know how it was!

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 Butternut Squash

Low Sodium Tips: Get low sodium garbanzo beans, and omit the slat form the recipe. Add 1-2 teaspoons lemon juice to the quinoa to taste.

Vegan Stuffed Butternut Squash Recipe

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