Roasted and Stuffed Butternut Squash
Roasted Butternut Squash stuffed with zucchini, red pepper, red onion, cherry tomatoes and topped with pumpkin seeds and feta - SO good!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- 2 butternut squash about 2.5 lbs each, halved and seeds removed
- 3 garlic clove minced
- 2 tbsp olive oil
- a pinch or two dried chilli flakes
- 1 tsp dried rosemary
- 2 medium zucchini cut into small chunks
- 1 red pepper cut into small chunks
- 1 medium red onion cut into thin wedges
- 1 cup cherry tomatoes cut in half
- 1/4 cup pumpkin seeds
- 1/2 cup feta cheese crumbled
- 1 tbsp almond meal
- 1 tbsp flaxseed
- 1 tbsp parmesan cheese grated
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- salt and pepper as desired
- fresh chopped herbs as desired
Preheat oven to 400 degrees.
Cut criss-cross patterns over each butternut squash half, careful not to cut the skin.
Mix together the garlic, tbsp olive oil, chilli flakes and rosemary, brush half this mixture over the flesh of each butternut squash (leaving remaining oil for veggie filling).
Place onto a baking tray and bake for 30-40 minutes.
For the filling, put the zucchini, pepper and onion in a roasting tin and drizzle with the remaining seasoned olive oil. Sprinkle with salt and pepper and place in the oven after about 20 minutes of roasting the squash.
Bake vegetables for approximately 15 minutes, remove tray, add cherry tomatoes and pumpkin seeds, cook additional 10 minutes.
While squash and vegetables are roasting, combine the almond meal, flaxseed, parmesan cheese, parsley, oregano, Italian seasoning and basil in small bowl.
Arrange the roasted vegetables in the squash halves (if the holes are quite small arrange the vegetables on the flesh), sprinkle with the almond/cheese/flax mix, top with feta cheese and fresh herbs and bake for another 10 minutes. Serve!
Serving: 1g | Calories: 415kcal | Carbohydrates: 56.9g | Protein: 14.4g | Fat: 13.9g | Saturated Fat: 3g | Polyunsaturated Fat: 6.7g | Cholesterol: 6.6mg | Sodium: 117mg | Fiber: 11.5g | Sugar: 5.1g