Vegan Stuffed Butternut Squash

Step 1

Preheat your oven to 400 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone mat.

Step 2

Carefully slice your butternut squash lengthwise with a sharp knife. With a spoon or an ice cream scoop remove the seeds and pulp.

Step 3

Brush 1 tbsp of oil and salt onto the squash halves and lay cut-side down on the baking sheet. Place in the oven and cook for 20 minutes. Flip the butternut squash and roast for another 20 minutes. Check if the squash is cooked by piercing the squash with a fork. If it easily slides in, you're ready to remove it from the oven. If it’s still a little tough or hard to pierce, cook the squash longer in 10-minute increments.

Step 4

Remove from the oven and allow to cool until you're ready to fill.

Step 5

While the squash is baking, add 1/2 tbsp of oil and your chopped mushrooms into a skillet over medium heat and cook for 8-10 minutes or until the mushrooms begin to brown. Once cooked, remove the mushrooms from the skillet and place in a bowl to the side.

Step 6

Next, add ½ tbsp of oil and add chopped onions into the skillet still over medium heat. Cook the onions for 5-8 minutes or until they become translucent. Add garlic to the pan and cook for another 3 minutes.

Step 7

Deglaze the brown bit on the bottom of the skillet with a cap full of cooking wine.

Step 8

Now add your thyme, oregano, sage, salt, and quinoa to the skillet and toast for 2-

Step 9

Next, add your vegetable and bring to a boil. Then cover and reduce heat to simmer for 15-20 minutes or until the quinoa is cooked and fluffy.

Step 10

Once the quinoa has cooked, add the rice and fresh or frozen spinach and saute until the frozen spinach is warmed or the fresh spinach has wilted.

Step 11

Stir in the cranberries, mushrooms, and lentil or vegan protein and saute for 2-3 minutes over medium heat. Once cooked, remove the skillet from the heat and set aside.

Step 12

Scoop out the insides of a butternut squash leaving about 1 inch of squash around the edge. Add the scooped butternut squash into your filling or reserve for a later meal.

Step 13

Fill both halves of the butternut squash with the quinoa filling till full. Place the stuffed butternut squash in the oven for another 10-15 minutes.

Step 14

Remove from the oven and allow it to cool for a little before slicing and serving. Enjoy and store leftovers in an airtight container for up to 5 days. Reheat in an oven preheated to 350 degrees until warm.