Protein Stuffed Butternut Squash (40g+ Protein)

This stuffed butternut squash is filled with juicy ground chicken, sautéed spinach, crumbled feta, and a ton of melty cheddar. It hits that sweet spot between healthy and indulgent, which honestly feels like the theme of my life lately. One half is a full meal, and each serving brings over 40g of protein, so it’s not just pretty, it’s functional.

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Why This Recipe Rocks

High in Protein– With over 40g of protein per serving, this stuffed squash keeps you full, fueled, and far away from another sad chicken breast.

Cozy Comfort- You get all the comfort of a cheesy, hearty bake, with none of the post-carb crash.

Balanced AF- It’s got protein, veggies, healthy carbs, and fat. No need to build a separate side dish unless you want to. It’s a full meal in one pretty package.

Ingredients You’ll Need For This Recipe

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Butternut Squash: Medium-sized squash roasts faster and is easier to portion. Look for ones with a wide neck for more space to stuff.

Ground Chicken: Lean, high in protein, and quick to cook. Ground turkey, beef, or a plant-based mince works just as well.

Spinach: Fresh wilts down fast, and frozen spinach works too, just squeeze out the liquid so your filling doesn’t go soggy.

Feta: Crumbly, salty, and tangy, perfect for balancing out the richness. Goat cheese or ricotta are great substitutes.

Cheddar Cheese: Sharp cheddar adds the most flavor, but any meltable cheese works. Mix in mozzarella or provolone for that pull-apart moment.

Onion: Red, white, or yellow all work. Dice them small so they soften quickly and blend into the filling.

Garlic: Fresh, crushed garlic adds major flavor. Garlic powder works in a pinch; use about ½ tsp.

Paprika: Smoked paprika adds a slightly sweet, smoky kick. Use regular if you don’t have smoked on hand.

Mixed Herbs: Italian seasoning, dried thyme, oregano, work here, use what you’ve got.

Milk: Any milk keeps the filling creamy. Use dairy for richness or unsweetened almond/oat for a lighter option.

Oil: Olive oil adds flavor, but avocado or canola oil works too. You’ll need it for both roasting and sautéing.

Salt, Pepper & Crushed Chilies: Simple but essential. Adjust to taste once your filling is combined, especially since feta adds salt

How To Make These Stuffed Butternut Squash

1. Roast the squash
Preheat your oven to 180°C (350°F). Slice each butternut in half lengthwise and scoop out the seeds. Drizzle with 1 tbsp oil and a sprinkle of salt. Place cut side down on a baking tray and roast for about 40 minutes or until tender when pierced with a fork.

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2. Sauté the filling
While the squash is roasting, heat 1 tbsp oil in a large skillet. Add chopped onion and garlic and cook until softened. Add ground chicken, paprika, herbs, salt, and pepper. Cook until the chicken is no longer pink and nicely browned.

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3. Add the greens & dairy
Toss in the spinach and stir until wilted. Then add feta, milk, and half of the cheddar. Stir until everything’s creamy and melted. Taste and adjust seasoning if needed.

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4. Stuff and bake
Once your squash is ready, carefully flip them over and use a spoon to press down some of the flesh to make room for the filling (you can mash the scooped-out squash into the filling for extra volume). Divide the chicken mixture between the halves, top with the remaining cheddar, and pop everything back in the oven for another 10–15 minutes until bubbly and golden.

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5. Serve
Let the stuffed squash cool for 5 minutes before serving; this helps everything set a bit. Top with fresh herbs and/or chili flakes. Enjoy this protein-packed meal.

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Macros & Nutrition Breakdown Per Serving

Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1/4 of the recipe.

• Servings: 4
• Calories: 487kcal
• Protein: 42g
• Carbs: 21g
• Fat: 34g
• Fiber: 6g

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Meal Prep & Storage Tips

Prep It for the Week: These stuffed squash halves hold up well in the fridge. Make 4 at once and portion each one into airtight containers for high-protein lunches or dinners done for the week. Just reheat and eat.

Store Smart: Keep any fresh toppings like extra herbs, chili flakes, in a separate container so they stay fresh

To Reheat: Pop it in the microwave for 2–3 minutes or reheat in the oven at 180°C (350°F) for 10–15 minutes to bring back that golden cheesy top. Bonus points if you add a fresh sprinkle of cheese before reheating.

Want to Freeze It? You can! Just wrap each half tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly.

More High-Protein Recipes You’ll Love

Viral Cottage Cheese Sweet Potato Bowl with Ground Beef

High Protein Chicken Salad (40g Protein!)

Greek Yogurt Cucumber Salad

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Protein Stuffed Butternut Squash (40g+ Protein)

Yield: 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This High-Protein Stuffed Butternut Squash is filled with juicy ground chicken, sautéed spinach, creamy feta, and melty cheddar cheese. It’s cozy, satisfying, and packs over 40g of protein per serving.

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Ingredients

• 2 medium butternut squashes
• 1 tbsp oil (for roasting)
• 1 tbsp oil (for cooking)
• 1 onion, finely chopped
• 1 tsp crushed garlic
• 1 lb (450g) ground chicken
• 2 tbsp paprika
• 1 tbsp mixed herbs
• Salt + pepper, to taste
• 1 cup packed spinach
• ½ cup crumbled feta
• ½ cup milk (any kind works)
• 2 cups shredded cheddar cheese

Instructions

1. Roast the squash: Preheat your oven to 180°C (350°F). Slice each butternut in half lengthwise and scoop out the seeds. Drizzle with 1 tbsp oil and a sprinkle of salt. Place cut side down on a baking tray and roast for about 40 minutes or until tender when pierced with a fork.
2. Sauté the filling: While the squash is roasting, heat 1 tbsp oil in a large skillet. Add chopped onion and garlic and cook until softened. Add ground chicken, paprika, herbs, salt, and pepper. Cook until the chicken is no longer pink and nicely browned.
3. Add the greens & dairy: Toss in the spinach and stir until wilted. Then add feta, milk, and half of the cheddar. Stir until everything’s creamy and melted. Taste and adjust seasoning if needed.
4. Stuff and bake: Once your squash is ready, carefully flip them over and use a spoon to press down some of the flesh to make room for the filling (you can mash the scooped-out squash into the filling for extra volume). Divide the chicken mixture between the halves, top with the remaining cheddar, and pop everything back in the oven for another 10–15 minutes until bubbly and golden.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 487Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 95mgSodium: 755mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 42g

Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only, please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.

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