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An Unconventional Thanksgiving Side: Butternut Squash Boats

This Thanksgiving holiday, try a new twist on an old fall staple with this fresh and fun Butternut Squash Boat recipe. This fun to prepare and easy to cook dish is packed with fiber and a host of valuable vitamins and minerals, including 
vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, potassium, and manganese.


Butternut Squash Boats Stuffed with Quinoa and Mushrooms


Servings: 6-8


  • 2 Butternut Squashed, Halved and Seeded (Approximately 4 Pounds)
  • 2 CUPS Quinoa, Cooked
  • 1 CUP Sliced Mushrooms
  • 1/2 CUP Chopped White Onion
  • 1/2 CUP Fresh Grated Parmesan Chees
  • 3 TABLESPOONS SEPARATED Extra Virgin Olive Oil
  • 2 Cloves of Garlic, Minced
  • Salt and Pepper (To Taste)


  1. Pre-heat your oven to 450 degrees. 
  2. Season squash halves with olive oil (1/2 tablespoon per half), salt and pepper, and place "face up" in a large baking dish (or two) with 1/4 inch of water at the bottom. Cover with foil. 
  3. Bake squash covered for 40 minutes or until squash is fork-tender. Remove to cool, and reduce heat to 375 degrees. 
  4. Heat remaining olive oil in a pan and saute mushrooms, onion and garlic until mushrooms are browned and onions are translucent. 
  5. Scoop out cooled squash, leaing about 1/4 inch of flesh on the inside of the skins. 
  6. Combine squash flesh, quinioa, mushrooms, onions, and garlic in a large bowl. Add cheese and mix well. 
  7. Spoon mixuture into the squash boats and bake for 20-25 more minutes. 
  8.  Enjoy!