Stuffed Butternut Squash With Rice and Dried Cranberries

4 servings
1 Hours 15 Minutes

There are just some Thanksgiving staples and that includes squash and cranberries, so I decided to combine the two!

Firstly, I halved each squash and scraped out the seeds.

Then I rubbed olive oil and sprinkled each side with salt to taste.

You can cook any rice but I decided to go with 90 second quinoa and brown rice to make my life easier.

I put the cooked rice in each half and added dried cranberries.

Then put the half together and wrapped in foil.

I baked in the over ono 375 degrees for 1 hour and opened that baby up! YUM!

Let me say that I think this is the perfect Thanksgiving side, but lets be real, not every day is Thanksgiving and you still need to feed your family!

So for this particular day, I decided to pair my rice squash with Tikka Masala.

Now I am sure there are a million recipes for Tikka Masala sauce and maybe if you are of Indian decent or Martha Stewart then you have the energy for that, but me over her, working mom keeps it simple! I found this sauce in Costco and it was the bomb!

Just sauté diced chicken and onion in a pan over medium heat and dump that baby on!

Simmer for about 10 minutes, add some naan and you got yourself one tasty dinner!

Stuffed Butternut Squash With Rice and Dried Cranberries

Recipe details

  • 4 servings
  • Prep time: 15 Minutes|Cook time: 1 Hours|Total time: 1 Hours 15 Minutes

Ingredients

Stuffed Butternut Squash

Tikka Masala Chicken

Instructions

Stuffed Butternut Squash

slice squash in half and remove seeds, spread each half with olive oil and sprinkle salt to taste
cook a cup of rice separately and place cooked rice into squash were seeds used to be, add dried cranberries
put the halves back together and wrap in foil
bake for an hour at 375 degrees

Tikka Masala Chicken

saute diced chicken and onion over medium heat for 10 minutes
add tikka masala sauce and saute another 10 minutes

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