4-ingredient weeknight dinner – stuffed winter SQUASH! Squash is my favorite winter and fall veggie because it’s comforting and versatile. Whether you are a fan of acorn squash, butternut, delicata or spaghetti, there is so much you can do with this veggie.
Besides chopping them up and roasting, try using them as a “bowl” for your other filling ingredients like risotto and lean proteins. Which one do you want to try?
4-Ingredient Stuffed Winter Squash – 3 ways
Ingredients
CHICKPEA POMEGRANATE RISOTTO-STUFFED
- 1 box Lundberg Butternut Squash Risotto
- 1 cup chickpeas, cooked
- 1 butternut squash, halved and seeds removed
- 1 pomegranate
LENTIL CRANBERRY ALFREDO RISOTTO-STUFFED SPAGHETTI SQUASH
- 1 box Lundberg Alfredo Risotto
- 1 cup lentils
- 1 spaghetti squash, halved and seeds removed
- 1/4 cup dried cranberries
WHITE BEAN APPLE PORCINI MUSHROOM RISOTTO-STUFFED SPAGHETTI SQUASH
- 1 box Lundberg Porcini Mushroom Risotto
- 1 cup white beans
- 1 acorn squash, halved and seeds removed
- 1 apple, chopped
