Image of Twice Baked Butternut Squash Recipe

Twice Baked Butternut Squash Recipe

Image of Twice Baked Butternut Squash Recipe
  • Creamy butternut squash filled with a savory blend of chickpeas, spinach, and brown rice, all seasoned with Dash™ Garlic & Herb Seasoning Blend for a flavorful, salt-free twist. Perfectly baked for a wholesome and satisfying meal.
  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 25 minutes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 hour, 10 minutes
  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 hour, 35 minutes

Ingredients

  • 2 lb. butternut squash, cut in half lengthwise and seeded
  • Cooking spray
  • 2 tsp. olive oil
  • 3 Tbsp. Dash™ Garlic & Herb Seasoning Blend
  • 1 C. low sodium vegetable broth
  • 1 C. quick cooking brown rice
  • ¼ C. water
  • 5 oz. baby spinach
  • 1 – 15 oz. can chickpeas, drained and rinsed
  • ¼ C. low-fat shredded parmesan cheese
  • ¼ C. toasted pumpkin seeds

Directions

  1. Preheat oven to 400° and line a baking sheet with foil. Spray with non-stick spray.
  2. Place squash, cut side down, on baking sheet and bake for 30 minutes.
  3. Flip over and brush with olive oil. Sprinkle 1 Tbsp. of Dash™ Garlic & Herb Seasoning Blend over squash.
  4. Bake an additional 30 minutes, or until squash is tender.
  5. While squash is baking, add broth, rice and 1 Tbsp. Dash™ Garlic & Herb Seasoning Blend to a small saucepan.
  6. Bring to a boil then cover and reduce heat. Simmer until all the broth is absorbed, about 10 minutes.
  7. Add water to a large skillet and turn heat on medium. Add the spinach and chickpeas.
  8. Cook, stirring, until the spinach is wilted and most of the water is absorbed. Turn off heat.
  9. When rice is done, add it to the skillet and stir to combine.
  10. When squash is done, remove from the oven and allow to cool for a few minutes.
  11. Scoop out flesh down to about 1/8 inch and place in a bowl.
  12. Mash the squash and the remaining 1 Tbsp. Dash™ Garlic & Herb Seasoning Blend with a fork then scoop back into the shells.
  13. Top with rice mixture then top with cheese.
  14. Bake an additional 10 minutes.
  15. Remove from oven, cut each half of squash in half and plate.
  16. Sprinkle with toasted pumpkin seeds to serve.

Tips

Heart-Check certification does not apply to serving suggestions. Visit heartcheck.org for more information on heart-healthy living and to learn more about American Heart Association recipe certification.