It’s no secret that seasons are my thing. Heck, I have an entire post of autumn steel cut oatmeal recipes. So, it should come as no surprise that our dinners tend to follow the same trend. We eat ALL the squash in the fall– acorn, butternut, spaghetti, you name it. One of our favorites is twice-baked butternut squash. It’s got the autumn-ness from the roasted butternut squash, the protein from quinoa, and a TON of ingredients to up the flavor like crazy. The nice thing about this one is, I can make it during nap time, add the Parmesan (or Parmesan substitute) topping right before it’s dinnertime, stick it back in the oven to heat/brown, and it’s perfect (maybe even better) than if I’d made it with two kids running around underneath me.
I’m always looking for meatless options for Fridays for us and I feel like a lot of squash recipes lend themselves well to it. This one uses bacon, but it’s (almost) as good without it, so it’s a great option for me to make on a cool Friday evening since the quinoa provides the whole protein that meat does. In fact, it’s so good that even my husband doesn’t argue when I make twice-baked butternut squash the only dish for dinner that night (and that’s saying something)!
Do you LOVE you some fall (or any other season), but not know how to make sure all your meals actually end up healthy and cheap? Check out how I meal plan here!
PS: a little pro tip– if you accidentally dig too deep into the butternut squash to technically make it twice-baked butternut squash, just dump it into your prettiest baking dish (I like our tart dish, personally) and use that!