One dish and you have dinner for 4 – nothing else needed! Our recipe for stuffed butternut squash is packed with plump delicious wheat berries and loads of flavor. Healthy squash, healthy wheat berries and you are set.
The combination of our stuffed butternut squash surpasses recipes we have tried for stuffed acorn squash and stuffed spaghetti squash. Putting wheat berries in our recipe for Stuffed Wheat Berry Squash brings a very wholesome almost sweet flavor that is truly delightful and satisfying.
We love the blend of flavors in our stuffed butternut squash recipe. You get the best of both worlds as the peppers deliver fiber, antioxidants, and vitamin C and, the wheat berries bring in the fiber along with a bounty of B Vitamins.
It's not always all about the health benefits though. Wheat berries have a sweet, nutty flavor that makes them incredibly appealing on the table. The wheat berry flavor in our stuffed butternut squash recipe works very well with vegetable dishes and our stuffed squash recipe is the perfect “showcase” for some great deliciousness.
The nice thing about wheat berries is that you can prepare them ahead and keep in the refrigerator for about 5 days or in the freezer once they are prepared.
Be brave and prepare our stuffed squash recipe tonight! By the way, this dinner for 4 is economical too!
Stuffed Spaghetti Squash
|Prep Time||12 Minutes|
|Total Time||1 Hour 15 Minutes|
Stuffed Squash Ingredients
- 2 medium sized butternut squash
- 2 tbsp. extra-virgin olive oil
- 1 cup hard red winter wheat
- 1 ½ cups vegetable broth – low sodium
- 6 cups fresh torn spinach, lightly packed
- 2 garlic cloves, minced
- 1 tsp. oregano
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 tbsp. fresh orange juice
- Zest of 1 orange
- 1/3 cup reduced sugar dried cranberries
- Crumbled Feta cheese to taste
How to Make Wheat Berry Stuffed Squash
- Place oven rack in the center of the oven and preheat to 425°. Cut the squash in halves, scoop out the seeds, place on a baking tray and drizzle with 1 tsp. olive oil. Sprinkle lightly with salt and pepper. Bake approximately 60 minutes until the squash is fork tender. Remove from oven and cool. Reduce oven temperature to 375°.
- While the squash is baking bring 1.5 cups of broth to a boil, add the wheat berries and reduce to medium low heat for approximately 25 minutes until tender (do not overcook) and drain.
- In large skillet heat the remaining 1 tsp. of olive oil over medium heat. Add spinach, garlic, oregano, ½ tsp. salt and ½ tsp. pepper and cook for approximately 30-40 seconds until fragrant and remove from heat. Stir in the wheat berries, cranberries, orange juice and orange zest.
- Once the squash is cool enough to handle, scoop out the flesh and leave a ½ inch border around the sides and ¾ inch border along the bottom. Mix the flesh in with the filling from the skillet, then stuff the squash halves with the filling.
- Return the squash to the oven and bake at 375° until hot, approximately 10 minutes.
- Sprinkle with Feta, broil for approximately 4 min. and serve.