Stuffed Roasted Butternut Squash with Chicken Spinach and Feta
This Stuffed Roasted Butternut Squash is a delicious healthy and hearty dish packed with protein and flavor. The natural sweetness of the roasted butternut squash pairs beautifully with the savory chicken sautéed spinach juicy cherry tomatoes and creamy feta cheese. This dish is not only visually stunning but also packed with nutrients making it a perfect choice for a wholesome dinner or an impressive meal for guests.
If you are looking for a low-carb alternative to pasta or rice dishes this stuffed squash is a great choice. It is naturally gluten-free high in fiber and full of vitamins. Plus it is easy to customize with different proteins and vegetables to suit your taste.
Time Required
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 to 4
Ingredients
For the Butternut Squash
1 large butternut squash halved and seeds removed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp paprika
For the Filling
1 tbsp olive oil
1 lb or 450g chicken breast cut into strips
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
Salt and pepper to taste
2 cups fresh spinach
1 cup cherry tomatoes halved
½ cup crumbled feta cheese
1 tsp fresh thyme or rosemary optional
Instructions
Step 1 Roast the Butternut Squash
Preheat oven to 400°F or 200°C
Brush the cut sides of the butternut squash with olive oil then season with salt pepper and paprika
Place the squash halves cut-side down on a baking sheet lined with parchment paper
Roast for 40 to 50 minutes until the squash is fork-tender and caramelized around the edges
Step 2 Cook the Chicken
Heat 1 tbsp olive oil in a large pan over medium-high heat
Add the chicken strips and season with paprika garlic powder oregano salt and pepper
Cook for 5 to 7 minutes stirring occasionally until the chicken is golden brown and cooked through
Remove from heat and set aside
Step 3 Sauté the Spinach and Tomatoes
In the same pan add spinach and cherry tomatoes
Sauté for 2 to 3 minutes just until the spinach is wilted and the tomatoes start to soften
Remove from heat
Step 4 Assemble the Stuffed Squash
Flip the roasted squash halves over and use a fork to scrape the flesh slightly creating some texture
Fill the squash with sautéed spinach tomatoes cooked chicken and crumbled feta cheese
Step 5 Final Roast Optional
Place the stuffed squash back in the oven at 375°F or 190°C for 5 to 10 minutes until everything is heated through
Step 6 Garnish and Serve
Sprinkle with fresh thyme or rosemary for added aroma and flavor
Serve warm and enjoy
Tips for Success
Choose the Right Squash Look for a firm heavy butternut squash with smooth skin for the best results
Make It Vegetarian Skip the chicken and add chickpeas quinoa or mushrooms for a plant-based version
Add More Flavor Sprinkle some parmesan cheese on top before roasting for extra cheesiness
Meal Prep Friendly Roast the squash in advance and store in the fridge for up to 3 days When ready to eat stuff and bake for a quick meal
FAQs
Can I use a different type of squash
Yes You can use acorn squash kabocha squash or spaghetti squash for a similar stuffed dish
What protein alternatives can I use
Instead of chicken try ground turkey shrimp tofu or lentils
Can I make this dish dairy-free
Yes Simply omit the feta cheese or replace it with a dairy-free alternative
How do I store leftovers
Store leftovers in an airtight container in the fridge for up to 3 days Reheat in the oven at 350°F or 175°C for 10 to 15 minutes
Nutrition Per Serving
Calories around 450 kcal
Protein around 35g
Carbohydrates around 40g
Fiber around 8g
Fat around 18g
Nutritional values may vary depending on portion size and ingredient substitutions
Conclusion
This Stuffed Roasted Butternut Squash is a perfect blend of sweet savory and creamy flavors with a nutritious boost. Whether you are looking for a healthy meal-prep option or a show-stopping dinner this dish is easy to prepare customizable and packed with vitamins. Try it out and enjoy a delicious wholesome meal