This Low Calorie Stuffed Butternut Squash recipe makes great vegan holiday recipes, or weeknight dinners.
At just 170 calories, this vegan 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 I 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!
Low Calorie Stuffed Butternut Squash
What You’ll Find in this Article:
Ingredients in Healthy Stuffed Butternut Squash
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 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 Skinny Stuffed Butternut Squash:
- Butternut squash
- Olive oil spray
- Quinoa
- Garbanzo beans
- Fresh or frozen cranberries
- Parsley
- Orange
- Dijon mustard
- Apple cider vinegar
- Maple syrup
- Salt and pepper
How to Make Healthy Stuffed Butternut Squash
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 Skinny 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.
Low Calorie 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.
More Low Calorie Recipes:
Low Calorie Stuffed Butternut Squash
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
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.
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Article History:
- Originally written and published November 3, 2021 by Audrey Johns
- Updated on September 13, 2023 by Audrey Johns
