Quinoa stuffed honeynut squash is a festive and nutritious plant-based meal that is easy to make and delicious!
- 2 honeynut squash ( I find mine at Trader Joes)
- 1 cup quinoa
- 2 cups spinach
- 1 apple, diced
- 1/4 cup feta cheese
- 1/4 cup pomegranate arils
- 1/4 cup pumpkin seeds
- 2 tbsp. olive oil
- 1/2 lemon, juiced
- 1/2 tsp. salt + more to taste
- 1/2 tsp. pepper + more to taste
- Preheat oven to 415 degrees. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the top off of the honeynut squash, and then cut the squash in half lengthwise.
- Use a spoon to scoop out the seeds (you can roast these like you would pumpkin seeds if you want!)
- Place the squash skin side down on the baking sheet and drizzle with 1 tbsp of the olive oil and salt and pepper.
- Bake for about 25-30 minutes until fork tender.
- While the squash is cooking cook the quinoa according to package directions.
- Saute the spinach on a medium pan on low heat until just wilted. Wash and dice the apple into small pieces.
- Once the quinoa is cooked combine quinoa, spinach, apple, pomegranate arils, pumpkin seeds, and feta. Toss with olive oil, lemon juice and a little bit of salt and pepper to taste.
- Fill the hole in the butternut squash with the quinoa salad. Alternatively, you can cut up the squash (you can eat the skin!) and toss it with the quinoa salad for more of a grain bowl!
This recipe is super interchangeable if you don’t have one of the ingredients, you can swap it out for another. For example kale or arugula can be used instead of spinach. You can use parmesan or goat cheese in place of feta. And if you can’t find a honeynut squash at your grocery store, you can use butternut squash!