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!
Place oven rack in the center of the oven and preheat to 425 degrees. Cut the squash in halves and scoop out the seeds. Place on a baking sheet and drizzle with 1 tsp. olive oil. Sprinkle lightly with salt and pepper. Bake 60 minutes until the squash is tender.
Remove from the oven and cool. Reduce oven temperature to 375 degrees.
Bring 1 ½ cups of broth to a boil, add the wheat berries and reduce to medium low heat for 25 minutes until tender and drain.
In a 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 30-40 seconds until fragrant, then remove from heat.
Stir in the wheat berries, cranberries, orange juice, and orange zest.
Once the squash is cooled, scoop out the flesh, leaving a border on the sides and bottom. Mix the flesh with the filling from the skillet, then stuff the halves with the filling.
Bake stuffed squashes in the oven at 375 degrees until hot, about 10 minutes.
Sprinkle with Feta cheese, broil for 4 minutes and serve.
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Lisa M Layneon
I need the full instructions for the stuffed spaghetti squash. It seems to get cut off with the web site and there is nothing saying what you do with the 1 1/2 cups vegetable broth?
Lisa M Layne on
I need the full instructions for the stuffed spaghetti squash. It seems to get cut off with the web site and there is nothing saying what you do with the 1 1/2 cups vegetable broth?