Stuffed Squash
Roasted halved squash boats filled with a savory, protein-rich stuffing and topped with melted cheese. Mix and match proteins, grains, and seasonings to create endless flavor variations.
Ingredients
Method
Preheat oven to 400°F. Halve squash lengthwise and scoop out seeds with a spoon. Brush cut sides with olive oil, season lightly with salt and pepper, and place cut-side down on a baking sheet.
Roast squash for 20 minutes until beginning to soften. Remove from oven and set aside.
While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion until softened, about 4 minutes. Add minced garlic and cook 1 minute more.
Add cooked protein to the skillet and stir to warm through, about 2 minutes. Pour in vegetable broth and bring to a simmer.
Stir in cooled grain, fresh herb, and spice blend. Simmer for 3–4 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.
Flip squash halves cut-side up. Divide filling evenly among the four boats, piling gently into each cavity.
Top each squash with grated cheese and return to the oven.
Bake for 12–15 minutes until cheese is melted and golden and squash flesh is tender when pierced with a fork.
Let cool for 2 minutes, then serve warm. Drizzle with additional herbs or a sauce of your choice if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →