Calabaza rellena de crema de espinacas y champiñones

Calabaza rellena de espinacas y champiñones


I know it’s probably too much butternut squash on blog but I had to finish the great ne my mom brought me from her village so here I am again, cooking butternut squash.

And this time I decided to make a stuffed butternut squash as it was so pretty that I had to take pictures of the whole thing. I stuffed it with creamy spinach and mushrooms (two of my favourite things in the world) but if you want to make it less healthy you can fill it with minced meat.

But, as we are keeping it healthy around here, I’ll give you my heathy vegan recipe.



Calabaza rellena de espinacas y champiñones

(English) Spinach & Mushroom stuffed butternut squash

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h
  • Serves: 4


  • ½ butternut squash
  • 200 grams cooked spinach
  • ½ sweet onion
  • 1 dash of rice-coconut milk
  • 40 grams sliced mushrooms
  • Olive oil
  • Coconut oil
  • Salt
  • Pepper


  1. Empty the butternut squash and spread some coconut il over it. Add salt and pepper to taste and reserve.
  2. Chop the onion and cook it for a few minutes with a dash of olive oil. Add the spinach to the pan and add salt and pepper to taste. Add the coconut milk and cook for a couple of minutes.
  3. Take off the heat and add the mushrooms. Mix and fill the butternut squash with it.
  4. Heat the oven to 180º and bake for 40-50 minutes.
  5. If you have some more butternut squash, cut some pieces, bake them and use them as decoration.

Calabaza rellena de espinacas y champiñones



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