Roasted Paprika Butternut Squash with Quinoa and a Fried Egg - Slender Kitchen

Roasted Paprika Butternut Squash with Quinoa and a Fried Egg

Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content


This meal is a mash-up of some of my favorite sweet potato bowl recipes but made with butternut squash instead to keep it a little lighter. It's also the dish we have been eating on repeat for about two weeks now. I  am obsessed with the combination of spicy squash, earthy quinoa, creamy cilantro, and of course the runny fried egg. It's just so good. Plus it is filling and packed with lots of good-for-you ingredients.

Depending on what you have on hand, I recommend tossing in some extra veggies when you are roasting the squash. Kale, zucchini, and broccoli all are delicious in this dish. And if you must have sweet potatoes, that's also a delicious option instead of the squash.

Prep Time

Roasted Paprika Butternut Squash with Quinoa and a Fried Egg

Prep Time: 
Cook Time: 
Total Time: 


  • 1.5 lbs butternut squash, diced
  • 1 tbsp coconut oil, melted
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp oregano
  • 1 cup quinoa
  • 2 cups water (or broth)
  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon honey (or maple syrup)
  • 1/2 U lime, juice only
  • 1/8 tsp garlic powder
  • Salt and pepper
  • 4 U eggs

Nutritional Facts

Serving Size: 
1 bowl with 2 tbsp sauce and 1 egg
Amount Per Serving
Calories 350
Calories from Fat 100
% Daily Value *
Total Fat 11g
Saturated Fat 5g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 186mg
Sodium 392mg
Total Carbohydrate 50g
Dietary Fiber 7g
Sugars 5g
Protein 16g


  1. Preheat the oven to 425 degrees. Toss the squash with the coconut oil, paprika, chili powder, salt, pepper, and oregano. Lay flat on a baking sheet sprayed with cooking spray. Bake for 12-15 minutes until cooked through and browning. Feel free to add some extra veggies here as well. Kale, broccoli, or zucchini would all be delicious.
  2. Meanwhile, cook the quinoa according to package directions. Make the cilantro dressing by blending the yogurt, cilantro, honey, lime juice, garlic powder, salt, and pepper.
  3. When the quinoa is just about ready, cook the eggs to your liking. I recommend a runny yolk. Assemble the bowls by layering together the quinoa and squash, drizzling with the cilantro sauce, and topping with an egg.
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Roasted Paprika Butternut Squash with Quinoa and a Fried Egg
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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