Twice Baked Butternut Squash is as Fall as it gets….roasted butternut squash, toasted pecans and healthy quinoa, topped with fresh grated Parmesan.
I always thought the twice baked potato was such a brilliant idea. Scoop out the insides, mash them up, mix with goodness and then put it all back in the skin and bake. Magnificient!
And now to do the same with a butternut squash? So smart!! I modified this recipe from 6006PX Fun Place. Thanks for the great idea!
Happy Cooking!
~ Gena
Twice Baked Butternut Squash
Ingredients:
- 2 med. sized butternut squash
- 2 cups quinoa, cooked
- 1 cup pecans, chopped
- 1/2 onion, diced
- 1 T olive oil
- 1/2 t. oregano
- 1 t. salt
- 3/4 cup Parmesan cheese, shredded
- 2 T unsalted butter, melted
- salt and pepper to taste.
Directions:
- Preheat oven to 400 F.
- Carefully cut squash lengthwise and scoop out seeds. Place in a cookie sheet with sides or a shallow pan, scooped side up. Sprinkle with a little salt and pepper. Fill pan with 1/4″ water and cover with foil (this will steam the squash.) Bake for about 45 min. or until fork tender.
- If you haven’t already, cook the quinoa by following package directions. (takes 15 min.)
- While the quinoa is cooking and squash is baking, roast pecans over med. heat in a med. saucepan for about 5 min or until fragrant. Set aside.
- Using the same saucepan, heat olive oil over med. heat and saute onions for about 3 min. or until translucent.
- Using a spoon, scrape the cooked squash into the saucepan, leaving about 1/4″of flesh of the squash in the shell.
- Add into squash mixture the quinoa, pecans, 1/2 cup of the Parmesan, salt and oregano. Mix well
- Spoon mixture back into squash halves and sprinkle with melted butter and remaining Parmesan.
- Bake uncovered for about 15-20 minutes.
- Depending on the size of your squash, you may want to cut in half to serve.
Enjoy!!