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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 55.5 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.9 g

View full nutritional breakdown of Butternut Squash Quinoa Bake calories by ingredient
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Butternut Squash Quinoa Bake

Submitted by: OVHENDERSON


Flavorful winter comfort bake. Serve with baked chicken or plant based protein if you preferr Flavorful winter comfort bake. Serve with baked chicken or plant based protein if you preferr
Number of Servings: 6


    36oz or 904g of Butternut Squash
    1cup chopped onions
    1clove chopped garlic
    1.5cups Earthly Choice Organic Quinoa
    0.5cups Chicken juice from baked chicken or Swanson Low sodium broth
    1tbsp Raisins
    1tbsp Craisins
    1tsp Cinnamon
    1tsp Nutmeg
    1tsp Ginger
    1tbsp Splenda

    Olive Oil spray for baking dish only (maybe 1tbsp)


I use the juice created from the baked butternut squash and the left over juice from baked chicken instead of using Swanson low sodium chicken broth, because it really cuts down on sodium and builds better flavor for me.


Bake butternut squash in oven with any seasonings you like. I used 1tsp cinnamon, 1tsp nutmeg, 1 tsp ginger, 1tbsp Splenda. Poor off juice of squash into a measuring cup once baked, and save for later. Cook quinoa with chopped onions, garlic and reserved juice from butternut squash. Add additional water to the juice to make 2cups, and cook quinoa until done. Gently fold quinoa and squash together in baking dish and bake for approx. 55 minutes. Let stand for 10 minutes, then serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user OVHENDERSON.

TAGS:  Side Items |

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