Ingredients
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2 medium buttercup squash, halved and seeds scooped out
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2 tbsp olive oil, divided
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1 small onion, diced
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2 cloves garlic, minced
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2 cups cooked quinoa (or brown rice)
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2 cups chopped kale or spinach
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½ cup dried cranberries (or chopped dried cherries)
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½ cup toasted walnuts or pecans, roughly chopped
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2 tbsp fresh parsley, chopped
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1 tsp salt
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½ tsp black pepper
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Optional: crumbled feta or goat cheese for topping
Instructions
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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.
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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.
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Stir in the greens and cook until just wilted. Add the cooked quinoa, cranberries, nuts, parsley, salt, and pepper. Toss well to combine.
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Assemble the bowls: Flip the roasted squash halves cut-side up. Spoon the quinoa mixture into each squash bowl, pressing gently to fill.
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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.
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Serve hot as a hearty vegetarian main dish — each squash half is its own edible bowl!