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!
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.