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–+ servings

Vegetarian Stuffed Butternut Squash

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Butternut Squash

  • 1 butternut squash
  • olive oil
  • salt + pepper to taste

Filling

  • 1 tbsp olive oil
  • 1/2 cup cooked brown rice
  • 1/4 cup pecans, chopped
  • 2 cups spinach
  • 1/2 cup cannellini beans
  • 1/2 tsp garam masala
  • salt + pepper to taste
  • tahini (optional)

Instructions 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Cut the squash lengthwise and scoop out the seeds.
  • Place the squash on the baking tray and coat both sides with olive oil and a sprinkle of salt and pepper.
  • Cook the squash for about 40-50 minutes or until it is soft with a fork.
  • Cook brown rice or grains according to package (we used frozen brown rice that needed to be microwaved).
  • Drain the cannellini beans and rinse under cold water.
  • While the squash cooks, heat a medium pan on medium heat and add olive oil.
  • Add the spinach and let it start to wilt, then add in brown rice, pecans, beans, garam masala, and a sprinkle of salt + pepper. Let the mixture get hot and then remove fom heat.
  • Place mixture inside the butternut squash when it is cooked and top with tahini and ENJOY!
Did you make this recipe?Tag @girlswhoeat!