Description
A delicious stuffed butternut squash recipe filled with wholesome ingredients.
Ingredients
Scale
- 2 medium butternut squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squashes in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, cook the quinoa in vegetable broth according to package instructions.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cumin, paprika, salt, and pepper.
- Once the squash is done, remove from the oven and flip it over.
- Fill each squash half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute quinoa with rice or couscous.
- Add cheese on top for extra flavor if desired.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Stuffed Butternut Squash Recipe, Vegan Stuffed Squash, Healthy Dinner