Stuffed Butternut Squash

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Stuffed Butternut Squash
Serving: Serves 6
Prep Time: 25 Minutes
Cook Time: Cook 50 Minutes
Stuffed Butternut Squash
Recipe By: Logo Site

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2 large butternut squash

2 tsp. plus 1 Tbsp. Big Y extra virgin olive oil, divided

-kosher salt and fresh ground pepper to taste

½ cup low sodium chicken broth

½ cup couscous

3 garlic cloves, minced

¼ cup green onions, chopped

1 tsp. dried oregano

1 tsp. dried thyme

15-oz. can Big Y garbanzo beans, rinsed and drained

-zest and juice of 1 orange

½ cup dried cherries

3 cups Big Y baby spinach

½ cup crumbled goat cheese


Preheat oven to 425ºF. Halve the butternut squash and scoop out the seeds. Rub cut side with 2 teaspoons oil and season to taste with salt and pepper. Arrange halves on a baking sheet, cut-side down, and bake for 35 minutes or just until squash is fork tender. Remove from the oven and let cool. Reduce oven temperature to 375ºF. While squash is baking, place broth in a small saucepan and bring to a boil over medium heat. Add couscous, stir, cover and remove from heat. Let sit for 5 minutes; fluff with a fork. In a large skillet over medium heat, add remaining oil. Add garlic, green onions, oregano and thyme and cook for 2 minutes. Stir in garbanzo beans, orange zest, orange juice and cherries. Add spinach and cook for 3 minutes or until wilted. Remove from heat and stir in couscous. Once squash is cool enough to handle, scoop out the flesh, leaving a ½-inch-thick border around the sides and a ¾-inch border along the bottom; mash up cooked squash flesh. Spread an even layer of mashed squash inside each shell. Evenly divide the spinach/couscous filling between the squash halves, place on a baking sheet and bake for 10 minutes or until hot. Sprinkle with cheese and serve warm.

Nutrition facts:

Nutrition Information Per Serving Calories: 273 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat: 2g); Protein: 10g; Total Carbohydrates: 55g (Dietary Fiber: 8g; Sugars: 13g); Cholesterol: 4mg; Sodium: 197mg
Prep Time: 10 Minutes
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes
Prep Time: 20 Minutes
Cook Time: Grill 8-14 Minutes