Stuffed Buttercup Squash Bowls

Ingredients

• 2 medium buttercup squash, halved and seeds scooped out

• 2 tbsp olive oil, divided

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups cooked quinoa (or brown rice)

• 2 cups chopped kale or spinach

• ½ cup dried cranberries (or chopped dried cherries)

• ½ cup toasted walnuts or pecans, roughly chopped

• 2 tbsp fresh parsley, chopped

• 1 tsp salt

• ½ tsp black pepper

• Optional: crumbled feta or goat cheese for topping

Instructions

1. Roast the squash: Preheat oven to 400°F. Brush the cut sides of the buttercup squash with 1 tbsp olive oil and place them cut-side down on a baking sheet. Roast 30–40 minutes, until the flesh is tender and easily pierced with a fork.

2. Make the filling: While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened, then add garlic and cook 1 minute more.

3. Stir in the greens and cook until just wilted. Add the cooked quinoa, cranberries, nuts, parsley, salt, and pepper. Toss well to combine.

4. Assemble the bowls: Flip the roasted squash halves cut-side up. Spoon the quinoa mixture into each squash bowl, pressing gently to fill.

5. Optional finishing touch: Sprinkle with feta or goat cheese, then return to the oven for 5–10 minutes to warm through and slightly melt the cheese.

6. Serve hot as a hearty vegetarian main dish — each squash half is its own edible bowl!