If you can’t get enough of veggies check out this recipe for stuffed butternut squash by Dietitian Debbies Dishes. The Mediterranean-inspired recipe features baked butternut squash boats filled with fluffy quinoa, Brussels sprouts, olives and feta cheese. It’s a terrific option for meatless meals.

under 55 mins
lunch dinner

Ingredients for servings


  • 1 large butternut squash (about 2 pounds)

  • 1 tablespoon Olive oil for brushing

  • 0.5 cup uncooked quinoa rinsed (certified gluten-free if necessary)

  • 1 cup low-sodium vegetable broth (certified gluten-free if necessary)

  • 0.75 cup brussels sprouts

  • 0.25 cup chopped onion

  • 2 tablespoons butter

  • 8-10 kalamata olives chopped

  • 2-3 fresh sage leaves chopped

  • 1 tablespoon balsamic vinegar

  • 1 ounce feta cheese


  • Preheat oven to 350 degrees F.

  • Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side up on a baking sheet lined with aluminum foil.

  • Brush cut side of the squash with olive oil and sprinkle with salt and pepper. Cover with a sheet of aluminum foil and bake for 45-60 minutes or until tender when poked with a fork.

  • In a medium sauce pan, combine the quinoa and vegetable broth. Bring to a simmer and cover. Cook about 15-20 minutes or until broth is absorbed. Set aside.

  • Put the brussels sprouts in a food processor and process until finely chopped/shredded.

  • In a skillet, melt the butter. Add the chopped onion, sage, and brussels sprouts. Cook over medium-high heat, stirring frequently until brussels sprouts begin to brown and onion is translucent.

  • Combine the quinoa, sprout mixture, olives, balsamic, and feta.

  • Scoop out the flesh of the butternut, leaving about 1/3 to 1/2 inch of pulp in the skin. In a small bowl, mash the scooped out squash well and then add the the quinoa. Stir until combined.

  • Spoon quinoa mixture into the hollowed out portion of the butternut squash. Bake for another 10 minutes and serve

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