Calories

340

Protein

8g

Carbs

46g

Fat

16g

This amazing vegetarian dish is full of flavor and comes out of the oven looking absolutely beautiful. I love using produce in season, so in the fall and winter, I’m all about winter squash. Butternut squash is sweet and loaded with vitamins and minerals. I like to pair it with savory flavors like garlic, onion, and strong cheeses to contrast. In this recipe, I also used kale, which is a great, nutrient-rich leafy green. Yum!

Stuffed and Roasted Butternut Squash

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Recipe Type: Dinner

Serving Size: 1/2 squash

Makes 2 servings

Ingredients

  • 1 medium butternut squash
  • 4 teaspoons olive oil, divided
  • 1 teaspoon garlic, minced
  • ½ red onion, thinly sliced
  • 2 cups kale
  • 3 tablespoons breadcrumbs
  • 1 teaspoon balsamic vinegar
  • ¼ cup feta, crumbled
  • 2 tablespoons pine nuts

Directions

  1. Preheat oven to 400˚F.
  2. Cut the butternut squash in half, lengthwise. Remove seeds and loose fiber.
  3. Take a knife and criss cross the flesh of the squash about 1 centimeter deep.
  4. Brush with 2 teaspoons olive oil.
  5. Place on a baking sheet, then bake in oven for 35 minutes.
  6. Place 2 teaspoons oil in a large skillet with medium-high heat.
  7. Add garlic and onion.
  8. Cook until onions are transparent—about 5 minutes.
  9. Add kale and breadcrumbs, then cook for an additional 3 minutes, or until kale is wilted.
  10. Remove from heat, then stir in balsamic vinegar, feta, and pine nuts.
  11. Remove the squash from the oven and fill the cavity with the kale mixture.
  12. Return back to the oven and cook for 10 minutes or until tender.

 

NUTRITIONAL INFO PER SERVING
Calories 340 (150 from fat)
Total fat 16g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 210mg
Carbohydrate 46g (8g dietary fiber, 9g sugar)
Protein 8g

 

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