Stuffed Butternut Squash from Victoria Nieveen

For a hearty, satisfying meal that keeps you feeling full for longer, dietitian Victoria Nieveen recommends butternut squash stuffed with turkey and quinoa, perfect for a chilly autumn day.

  • 2 medium-sized butternut squash
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 yellow onion, chopped
  • 1 honeycrisp apple, diced
  • 2 stalks of celery, chopped
  • 1 tbsp sage
  • 1 tbsp parsley
  • 1 tsp rosemary
  • ½ tsp thyme
  • ½ tsp oregano
  • 2 tsp minced garlic
  • salt and pepper to flavor
  1. Preheat oven to 425ºF.
  2. Slice butternut squash lengthwise. Scoop out seeds. Drizzle with olive oil and sprinkle with a dash of salt.
  3. Lay face down on a parchment paper-lined baking sheet and roast for 45 minutes (should be soft enough to pierce with a fork).
  4. While the squash is roasting, cook the ground turkey until browned. Add onion, diced apple, celery, and spices. Cook until onion, celery, and apple are soft.
  5. In a separate pot, cook quinoa according to instructions.
  6. Once cooked through, take squash out of the oven. Add the quinoa to the meat and stir. Spoon the filling into the butternut squash.
  7. Vegetarian Option: Add northern beans or chickpeas instead of ground turkey.


Dietitian Victoria Nieveen