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3.02 from 152 votes

Stuffed Butternut Squash

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Plantbased.Traveler


  • 1 butternut squash
  • 1 cup chickpeas
  • 1/2 cup cooked red quinoa
  • 1/2 cup pomegranate seeds
  • 1/2 of a red onion
  • 2 garlic cloves
  • 2 large handful of fresh spinach
  • Juice of 1 lemon
  • 1 tsp harissa seasoning or more to taste
  • Salt and pepper1 1/2 lbs cod fillets
  • 6 Tbsp unsalted butter sliced
  • ¼ tsp garlic powder
  • ½ tsp table salt
  • ¼ tsp ground pepper
  • ¾ tsp ground paprika
  • Few lemon slices
  • Herbs parsley or cilantro


  • Preheat oven to 425 F (220 C).
  • Cut butternut squash in half, scoop out the seeds and put both pieces on a lined baking sheet (cut side up).
  • Bake for 45 to 60 minutes (depending on its size) until fork tender.
  • Finely dice onion and garlic and sauté on medium heat with a splash of water until slightly browned and fragrant.
  • Prepare quinoa as suggested
  • Add chickpeas, spinach (chopped), quinoa, lemon juice, pomegranate seeds, harissa seasoning, salt and pepper (to taste).
  • When butternut squash is done, take it out of the oven and let it cool down a bit to scoop out some of the flesh (but just enough to have space for the filling).
  • Stuff with the chickpea mix and put it back in the oven for 5 minutes or just enjoy as it is!


Add a drizzle of runny tahini on top! Use the remaining butternut for another recipe, like hummus, baked goods, cheese sauce, a smoothie, oatmeal etc. I always cook a full cup of quinoa instead of just the smaller amount necessary for a recipe and refrigerate the leftovers for another meal. Kale would also work well instead of spinach (or both)

Recipe and image created by @plantbased.traveler. To check out the full post and find more awesome recipes go here.