Ingredients
Scale
- 2 medium butternut squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked quinoa
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons green curry paste
- 1 cup chopped bell peppers (any color)
- 1 cup diced zucchini
- 1 cup fresh spinach, chopped
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- Preheat your oven to 400°F.
- Arrange the butternut squash halves on a baking sheet with the cut sides facing up.
- Drizzle them with olive oil and sprinkle with sea salt and black pepper.
- Roast in the oven for about 30-35 minutes, or until soft and easily pierced with a fork.
- While the squash is roasting, heat a large skillet over medium heat and pour in the coconut milk.
- Add the green curry paste and stir until fully blended, allowing it to simmer for about 5 minutes.
- Toss in the chopped bell peppers, zucchini, and spinach, cooking for an additional 5-7 minutes until the vegetables are tender.
- Fold in the cooked quinoa along with the soy sauce, lime juice, cilantro, and green onions, stirring until well mixed and heated through.
- Once the butternut squash is done roasting, fill each half with the green curry mixture.
- Return the stuffed squash to the oven and bake for another 10 minutes to meld the flavors.
- Allow them to cool for a few moments before serving.
Notes
- For an extra crunch, consider garnishing with crushed peanuts or cashews.
- If you prefer a spicier flavor, feel free to add sliced jalapeños to the filling.
- You can swap out the quinoa for brown rice or farro for a delightful twist on texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg