Creamy Broccoli Stuffed Butternut Squash (Gluten-Free, High-Fiber, Vegan)

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A savory one this time, very easy to make and part of it can be prepared ahead of time. What is it stuffed with you ask, healthy stuff of course even my youngest daughter liked this, always glad to find a healthy recipe winner! It has broccoli and cauliflower rice as the bulk of it add some onion, parsley, ground ginger, coconut cream, goats cheese and bobs your uncle that’s it.

You can eat this for breakfast lunch and dinner, you could eat it on its own or serve as a side dish which is what I did, we had it with some baked fish with a squeeze of lemon juice and a salad, yummo its making me hungry just thinking about it.

Further Food Nutritionist Commentary:

This veggie-stuffed butternut squash makes for the perfect Fall dish since butternut squash is in its prime during the Fall season! With only 3g of fat per serving you can enjoy this guilt free are sure to stay full/satiated because one serving provides 10g protein and 13g fiber - that is over half of your daily fiber needs!

By Liz Lederman
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Creamy Broccoli Stuffed Butternut Squash (Gluten-Free, High-Fiber, Vegan)

  • Prep Time: 90 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

1 butternut squash, cut in half lengthways
1 brown onion, diced
1 small to medium head of cauliflower, cut into florets
1 small to medium head of broccoli, cut into florets
½ cup fresh parsley or 2 tablespoons dried
1 teaspoon ground ginger
2 tablespoons coconut cream
1 teaspoon sea salt
½ teaspoon black cracked pepper
Optional: 1/3 cup goats cheese or cheese of choice

Instructions

  1. Preheat oven to 350 F
  2. Line an oven tray with baking paper
  3. Cut pumpkin in half lengthways and place on tray
  4. Cook for approximately 1 hour, test with skewer- when soft its ready
  5. Scoop seeds out and discard
  6. Scoop flesh out leaving a layer on the skin and put into a medium size bowl
  7. Combine the rest of ingredients together except cheese (if using cheese)
  8. Put cheese on top and put back in the oven for 20 minutes at 350F or until warmed through
  9. Serve with parsley to garnish
Preheat oven to 350 F Line an oven tray with baking paper Cut pumpkin in half lengthways and place on tray Cook for approximately 1 hour, test with skewer- when soft its ready Scoop seeds out and discard Scoop flesh out leaving a layer on the skin and put into a medium size bowl Combine the rest of ingredients together except cheese (if using cheese) Put cheese on top and put back in the oven for 20 minutes at 350F or until warmed through Serve with parsley to garnish

Nutrition Information

Per Serving: Calories: 223; Total Fat: 3 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 1 mg; Sodium: 607 mg; Potassium: 1825 mg; Carbohydrate: 48 g; Fiber: 13 g; Sugar: 12 g; Protein: 10 g

Nutrition Bonus:

Vitamin C: 431%; Vitamin A: 507%; Iron: 31%; Calcium: 22%

Spice things up with a scoop of Further Food Daily Turmeric Tonic!

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