Savory Stuffed Butternut Squash
A cozy and healthy dish filled with quinoa, black beans, and vibrant vegetables, perfect for dinner or meal prep.
Ingredients
Main Ingredients
- 1 medium butternut squash The star of the show, sweet and creamy.
- 1 cup cooked quinoa Fantastic source of protein and fiber.
- 1 cup black beans Rinsed and drained for texture and bulk.
- 1 cup corn Fresh or frozen, adds sweet crunch.
- 1 piece bell pepper, diced Use red or yellow for sweetness.
- 1 piece onion, diced Adds a comforting aroma when cooked.
- 2 cloves garlic, minced The aroma enhances the dish.
- 1 teaspoon cumin Warming earthiness.
- 1 teaspoon paprika Adds color and smokiness.
- to taste salt and pepper Essential for flavor enhancement.
- 2 tablespoons olive oil For roasting and sautéing.
- to garnish fresh cilantro Adds a fresh note.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper.
- Place the squash halves on a baking sheet, cut side down, and roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add the onions and bell pepper; sauté until soft. Add garlic, cumin, and paprika; cook for 1 minute.
Filling
- In a bowl, combine cooked quinoa, black beans, corn, and the sautéed mixture. Mix well.
Baking
- Once the squash is done, flip it cut side up and fill each half with the quinoa mixture. Bake for an additional 10-15 minutes.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to five days. Reheat in the microwave or oven.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 10gSugar: 4g
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