25+ Healthy Stuffed Butternut Squash Recipes to Try Today!

Butternut squash, with its natural sweetness and versatility, is a fantastic base for creating wholesome and flavorful dishes.

Stuffed butternut squash is a popular choice for those seeking nutritious and satisfying meals. Whether you’re a vegetarian, vegan, or simply looking to incorporate more vegetables into your diet, there’s a stuffed squash recipe to suit your taste.

In this post, we’ll explore a variety of healthy and delicious fillings that transform this humble winter squash into a culinary masterpiece.

Get ready to discover a world of flavor combinations that will make your taste buds sing!

25+ Healthy Stuffed Butternut Squash Recipes: Nutritious and Delicious

By experimenting with different fillings, you can create countless variations to suit your preferences and dietary needs.

Whether you’re looking for a hearty vegetarian option, a flavorful meat-based recipe, or a gluten-free delight, these stuffed squash ideas will inspire you to get creative in the kitchen.

So, embrace the versatility of butternut squash and enjoy the countless possibilities it offers for healthy and delicious meals.

Mediterranean Stuffed Butternut Squash

This vibrant and flavorful stuffed squash is packed with wholesome ingredients like chickpeas, quinoa, and fresh herbs. It’s a perfect vegetarian main course that’s both satisfying and nutritious.

Ingredients:

• 1 large butternut squash
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine cooked quinoa, chickpeas, feta, parsley, mint, lemon juice, olive oil, cumin, garlic powder, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Mediterranean-inspired stuffed butternut squash is a delicious and healthy meal. The combination of flavors and textures is truly satisfying. The quinoa and chickpeas provide a good source of protein, while the fresh herbs add a burst of freshness. This dish is perfect for a weeknight dinner or a casual gathering.

Mexican-Spiced Stuffed Butternut Squash

This hearty and flavorful stuffed squash is packed with Mexican-inspired flavors. The combination of black beans, corn, and spicy chili powder creates a delicious and satisfying filling.

Ingredients:

• 1 large butternut squash
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/2 cup cooked brown rice
• 1/4 cup chopped red onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine black beans, corn, brown rice, red onion, green bell pepper, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.
7. Serve topped with avocado, sour cream, and cilantro, if desired.

This Mexican-spiced stuffed butternut squash is a comforting and satisfying meal that is perfect for a cozy night in. The bold flavors of the filling complement the sweetness of the butternut squash perfectly. This dish is also a great way to use up leftover cooked rice.

Indian-Inspired Stuffed Butternut Squash

This flavorful and aromatic stuffed squash is packed with Indian spices. The combination of sweet potato, lentils, and warming spices creates a delicious and healthy meal.

Ingredients:

• 1 large butternut squash
• 1 sweet potato, cubed
• 1 cup cooked green lentils
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Optional toppings: Greek yogurt, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. While squash is roasting, cook sweet potato until tender.
5. In a large skillet, sauté onion and garlic until softened. Add cumin, coriander, garam masala, and cayenne pepper. Cook for 30 seconds.
6. Add cooked sweet potato and lentils to the skillet and stir to combine. Season with salt and pepper.
7. Stuff the squash halves with the lentil mixture.
8. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.
9. Serve topped with Greek yogurt and cilantro, if desired.

This Indian-inspired stuffed butternut squash is a delicious and healthy option for those who love bold flavors. The sweet potato adds a touch of sweetness to the dish, while the warming spices create a comforting and satisfying meal. This recipe is a great way to introduce your family to the flavors of Indian cuisine.

Mediterranean-Inspired Quinoa and Feta Stuffed Squash

This vegetarian-friendly stuffed squash offers a delightful blend of flavors and textures. The combination of quinoa, feta, and fresh herbs creates a satisfying and nutritious meal.

Ingredients:

• 1 large butternut squash
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine cooked quinoa, feta cheese, dried cranberries, mint, olive oil, lemon juice, cumin, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Mediterranean-inspired stuffed squash is a light and refreshing option that’s perfect for warmer weather. The quinoa provides a good source of protein, while the feta cheese adds a creamy and tangy flavor. The combination of sweet butternut squash and bright, fresh ingredients makes this dish a delightful choice.

Thai-Inspired Curry Stuffed Squash

This flavorful and exotic stuffed squash is packed with aromatic Thai flavors. The combination of coconut milk, red curry paste, and vegetables creates a delicious and satisfying meal.

Ingredients:

• 1 large butternut squash
• 1 can light coconut milk
• 1 tablespoon red curry paste
• 1/2 cup cooked brown rice
• 1/2 cup frozen peas
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green onion
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a saucepan, combine coconut milk and red curry paste. Bring to a simmer and cook for 5 minutes.
5. In a large bowl, combine cooked brown rice, peas, red bell pepper, green onion, and lime juice.
6. Add the coconut milk mixture to the bowl and stir to combine. Season with salt and pepper.
7. Stuff the squash halves with the curry mixture.
8. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Thai-inspired stuffed squash is a bold and flavorful dish that will transport your taste buds to Thailand. The creamy coconut milk and aromatic red curry paste create a delicious sauce that complements the sweetness of the butternut squash. This recipe is perfect for those who love spicy and exotic flavors.

Southwestern Black Bean and Corn Stuffed Squash

This hearty and satisfying stuffed squash is packed with protein and fiber. The combination of black beans, corn, and Southwestern spices creates a delicious and flavorful meal.

Ingredients:

• 1 large butternut squash
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/2 cup cooked brown rice
• 1/4 cup chopped red onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine black beans, corn, brown rice, red onion, green bell pepper, chili powder, cumin, garlic powder, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.
7. Serve topped with avocado, sour cream, and cilantro, if desired.

This Southwestern-inspired stuffed squash is a comforting and satisfying meal that is perfect for a weeknight dinner. The combination of black beans and corn provides a good source of protein and fiber, while the chili powder and cumin add a flavorful kick. This dish is also a great way to use up leftover cooked rice.

Mediterranean Chickpea and Spinach Stuffed Squash

This vegetarian-friendly stuffed squash is packed with protein and fiber. The combination of chickpeas, spinach, and feta cheese creates a flavorful and satisfying meal.

Ingredients:

• 1 large butternut squash
• 1 can chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine chickpeas, spinach, feta cheese, red onion, olive oil, lemon zest and juice, garlic powder, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Mediterranean-inspired stuffed squash is a healthy and flavorful option that is perfect for a weeknight dinner or a casual gathering. The chickpeas provide a good source of protein, while the spinach adds a boost of vitamins and minerals. The combination of flavors and textures is truly satisfying.

Mexican Quinoa and Corn Stuffed Squash

This hearty and flavorful stuffed squash is packed with protein and fiber. The combination of quinoa, corn, and black beans creates a satisfying and nutritious meal.

Ingredients:

• 1 large butternut squash
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped green bell pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine quinoa, black beans, corn, red onion, green bell pepper, chili powder, cumin, garlic powder, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.
7. Serve topped with avocado, sour cream, and cilantro, if desired.

This Mexican-inspired stuffed squash is a delicious and satisfying meal that is perfect for a cozy night in. The bold flavors of the filling complement the sweetness of the butternut squash perfectly. This dish is also a great way to use up leftover cooked quinoa.

Asian-Inspired Tofu and Vegetable Stuffed Squash

This vegetarian-friendly stuffed squash offers a delicious and healthy twist on classic flavors. The combination of tofu, vegetables, and Asian-inspired seasonings creates a flavorful and satisfying meal.

Ingredients:

• 1 large butternut squash
• 1 block extra-firm tofu, crumbled
• 1 cup mixed vegetables (carrots, broccoli, snow peas)
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large skillet, sauté onion and garlic until softened. Add tofu and mixed vegetables, cook for 5 minutes.
5. Stir in soy sauce, sesame oil, and ginger powder. Season with salt and pepper.
6. Stuff the squash halves with the tofu mixture.
7. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Asian-inspired stuffed squash is a light and refreshing option that is perfect for a healthy and flavorful meal. The tofu provides a good source of protein, while the vegetables add essential vitamins and minerals. The combination of flavors is unique and satisfying.

Italian Sausage and Kale Stuffed Squash

This hearty and flavorful stuffed squash is perfect for a satisfying weeknight dinner. The combination of Italian sausage, kale, and Parmesan cheese creates a delicious and comforting meal.

Ingredients:

• 1 large butternut squash
• 1 pound Italian sausage, casings removed
• 1 bunch kale, stemmed and chopped
• 1/2 cup cooked brown rice
• 1/4 cup grated Parmesan cheese
• 1/4 cup dried cranberries
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large skillet, brown Italian sausage. Drain excess fat.
5. Add kale, brown rice, Parmesan cheese, dried cranberries, garlic, oregano, red pepper flakes, salt, and pepper to the skillet. Cook until kale is wilted.
6. Stuff the squash halves with the sausage mixture.
7. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Italian-inspired stuffed squash is a delicious and hearty meal that is perfect for a cold winter night. The combination of flavors and textures is truly satisfying. The sausage adds a rich and savory flavor, while the kale provides a healthy dose of greens.

Mexican-Inspired Quinoa and Black Bean Stuffed Squash

This vegetarian-friendly stuffed squash is packed with protein and fiber. The combination of quinoa, black beans, and corn creates a satisfying and nutritious meal.

Ingredients:

• 1 large butternut squash
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: avocado, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine quinoa, black beans, corn, salsa, cilantro, chili powder, cumin, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.
7. Serve topped with avocado and sour cream, if desired.

This Mexican-inspired stuffed squash is a flavorful and satisfying meal that is perfect for a weeknight dinner. The combination of black beans and corn provides a good source of protein, while the salsa adds a zesty kick. This dish is also a great way to use up leftover cooked quinoa.

Mediterranean-Inspired Lentil and Feta Stuffed Squash

This vegetarian-friendly stuffed squash is packed with protein and fiber. The combination of lentils, feta, and fresh herbs creates a delicious and satisfying meal.

Ingredients:

• 1 large butternut squash
• 1 cup cooked green lentils
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped dried cranberries
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut butternut squash in half lengthwise, remove seeds, and scoop out some flesh to create a deeper cavity.
3. Roast squash halves, cut-side down, for 20-25 minutes.
4. In a large bowl, combine lentils, feta cheese, mint, dried cranberries, olive oil, lemon zest and juice, garlic powder, salt, and pepper.
5. Stuff the squash halves with the mixture.
6. Return to oven and bake for an additional 20-25 minutes, or until squash is tender.

This Mediterranean-inspired stuffed squash is a light and refreshing option that is perfect for a summer meal. The lentils provide a good source of protein, while the feta cheese adds a creamy and tangy flavor. The combination of fresh herbs and dried cranberries adds a burst of flavor.

Note: More recipes are coming soon!