Weight Watchers Friendly
Roasted Butternut Squash Stuffed with Quinoa and Mushrooms is a hearty vegetarian Weight Watchers friendly dinner that’s especially nice during the cooler months.
Each roasted squash half holds a warm quinoa filling with browned mushrooms, onion, garlic, herbs, and fresh basil.
I like how the filling balances the natural sweetness of the squash without covering it up.
Thyme and sage give it a cozy fall flavor, while lemon juice keeps everything from tasting too heavy.
Chanterelle mushrooms are a nice choice when they’re available, but cremini mushrooms make this recipe practical for an everyday meal.
Serve the stuffed squash as a meatless main course for dinner, or add it to a Thanksgiving or Christmas menu when you need a substantial vegetarian option.
The leftovers also hold up well, making this a great recipe for planning lunches or dinners ahead of time.
Why You’ll Love This Roasted Butternut Squash Stuffed with Quinoa and Mushrooms
A Satisfying Vegetarian Main Course
Quinoa, mushrooms, and roasted squash make this filling enough to serve as the main meal. You can add a simple green salad if you want something on the side.
Cozy Fall Flavor
Butternut squash, thyme, and sage give the dish a warm, savory flavor that suits fall dinners and holiday meals.
Easy Individual Servings
Each squash half serves one person. This makes portioning simple and gives the finished meal a nice presentation without extra effort.
Practical Kitchen Tools
A baking sheet, medium saucepan, and large skillet handle the main parts of the recipe. Parchment paper also makes cleaning the baking sheet easier.
Good for Meal Prep
The stuffed squash can be stored in individual containers. That makes it convenient for lunches or planned dinners during the week.
Ingredient Substitutions
Cremini Mushrooms
Use cremini mushrooms when chanterelle mushrooms aren’t available. White button mushrooms also work, although their flavor is milder.
Vegetable Broth
Water can replace the vegetable broth. The quinoa will have a milder flavor, so taste the filling before serving and adjust the seasoning if needed.
Fresh Basil
Replace the fresh basil with chopped fresh parsley for a milder herbal flavor.
Quinoa
Cooked brown rice can replace the quinoa. Use about 1½ cups of cooked rice and skip the saucepan steps.
Yellow Onion
A white onion or sweet onion can be used in the same amount.
Lemon Juice
Fresh lime juice can replace the lemon juice, although it will give the filling a slightly different flavor.
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Stuffed Roasted Butternut Squash with Quinoa
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 small butternut squash
- 2 teaspoon olive oil divided
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- ½ cup uncooked quinoa rinsed
- 1 cup low-sodium vegetable broth
- 8 ounces chanterelle mushrooms or cremini mushrooms roughly chopped
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh basil plus more for garnish
Instructions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper.
- Cut each butternut squash in half lengthwise. Scoop out the seeds and stringy pulp.
- Brush the cut sides with 1 teaspoon olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Place the squash cut side down on the prepared baking sheet.
- Roast for 35 to 45 minutes, or until easily pierced with a fork.
- Add the quinoa and vegetable broth to a medium saucepan.
- Bring the broth to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed.
- Remove the saucepan from the heat. Let the quinoa stand, covered, for 5 minutes. Fluff the quinoa with a fork.
- Heat a large skillet over medium heat.
- Add the remaining 1 teaspoon olive oil.
- Add the onion. Cook for 4 minutes.
- Add the mushrooms. Cook for 6 to 8 minutes, or until browned and tender.
- Add the garlic, thyme, and sage. Cook for 1 minute.
- Add the cooked quinoa, lemon juice, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon black pepper. Stir until the filling is heated through.
- Remove the skillet from the heat. Stir in the chopped basil.
- Turn the roasted squash halves cut side up. Scoop a small amount of flesh from the center of each half, leaving a thick border around the edges.
- Stir the removed squash into the quinoa mixture.
- Divide the filling evenly among the squash halves. Return the stuffed squash to the oven.
- Bake for 8 to 10 minutes, or until heated through.
- Garnish with additional fresh basil before serving.
Notes
Tips and Tricks
Choose small squash – Small butternut squash cook more quickly and make better individual portions than large squash. Cut the squash carefully – Use a stable cutting board and a sharp knife. If the squash rolls, trim a thin piece from the side to create a flat surface. Rinse the quinoa – Rinsing removes its natural coating, which can give cooked quinoa a bitter or soapy taste. Avoid crowding the mushrooms – Give the mushrooms room in the skillet so they brown instead of steaming. Check the squash early – Squash size affects roasting time. Begin checking it after 35 minutes.Storing and Reheating
Refrigerate – Place the cooled stuffed squash in an airtight container. Store it in the refrigerator for up to 4 days. Reheat in the oven – Place the stuffed squash in a baking dish. Cover loosely with foil and warm at 350°F until heated through. Reheat in the microwave – Place one squash half on a microwave-safe plate. Cover loosely and heat in short intervals until warm. Freeze – Wrap each cooled stuffed squash half tightly and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.Nutrition
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