Delicious, healthy stuffed butternut squash with quinoa, cranberries, pecans and feta cheese. An easy, satisfying vegetarian recipe that is perfect for fall
Ingredients For Cranberry Quinoa Stuffed Roasted Butternut Squash Recipe
1 Butternut squash, cut in 1/2 lengthwise and seeded
4 tablespoon Olive oil, divided
Salt and pepper
1 Small yellow onion, minced
1 cup Quinoa, uncooked and rinsed
1.5 cup Water
1 cup Cranberries, dried or fresh
0.75 cup Pecans
1 teaspoon Mustard
0.5 Lemon, juice
1 teaspoon Apple cider vinegar
1 cup Feta cheese, crumbled
Fresh cilantro
Nutrition value
606
calories per serving
42 g Fat17 g Protein41 g Carbs13 g FiberOther
Current Totals
42 g Fat
17 g Protein
41 g Carbs
13 g Fiber
MacroNutrients
Carbs
41 g
Protein
17 g
Fiber
13 g
Fats
Fat
42 g
Vitamins & Minerals
Calcium
316 mg
Iron
6 mg
Vitamin A
294 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
151 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
132 mg
Manganese
2 mg
Phosphorus
324 mg
Selenium
15 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment