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Oat Stuffed Butternut Squash (Low Cholesterol Side Dish) presented on sheet pan surrounded by rosemary and cranberry.

Oat Stuffed Butternut Squash (Low Cholesterol Side Dish)

Oat stuffed butternut squash, a low cholesterol side dish from a cardiac dietitian. Steel cut oats, chickpeas and walnuts, no added salt. Serves 8.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 312 kcal

Equipment

  • 1 Baking sheet
  • 1 Skillet
  • 1 Pot
  • 1 Large Bowl

Ingredients
  

  • 2 butternut squash
  • 2 tbsp olive oil divided
  • 1 cup steel cut oats
  • 3 cups low sodium vegetable broth
  • 1 medium yellow onion diced
  • 4 oz mushrooms chopped
  • 1 cup chickpeas drained and rinsed
  • 1 tbsp fresh rosemary finely chopped
  • 2 cups spinach roughly chopped
  • 2 cloves garlic minced
  • 1/2 cup walnuts chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/3 cup dried cranberries
  • 1.5 tbsp balsamic glaze

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Cut the butternut squash in half lengthwise and scoop out the seeds. Brush with 1 tbsp olive oil and place cut-side down on the baking sheet. Roast for 40 minutes or until fork tender.
  • While the squash roasts, combine the steel cut oats and vegetable broth in saucepan. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender.
  • Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and mushrroms and cook for 5-7 minutes until softened.
  • Stir in the rosemary, chickpeas, spinach, garlic, walnuts and Dijon mustard. Cook for 2-3 minutes until the spinach wilts.
  • Transfer the cooked oats to a large bowl. Add the vegetable and chickpea mixture, cranberries, and lemon juice. Stir to combine.
  • Once the squash is cool enough to handle, sccop out a small amount of the flesh, leaving about a 1/2 inch border. Reserve the squash flesh for soups, smoothies, or another recipe.
  • Fill each sqaush generously with oat mixture.
  • Drizzle with balsamic glaze and garnish with fresh rosemary before serving.

Nutrition

Calories: 312kcalCarbohydrates: 51gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 24mgPotassium: 869mgFiber: 9gSugar: 11gVitamin A: 20650IUVitamin C: 44mgCalcium: 131mgIron: 3mg
Keyword heart healthy
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