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Description
Stuffed butternut squash is a hearty, flavorful dish filled with a savory mixture of grains, vegetables, and spices. Perfect for a wholesome meal.
Ingredients
Scale
- 1 medium butternut squash, halved and seeds removed
- 1 cup cooked quinoa or rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Drizzle butternut squash halves with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30 minutes.
- While squash roasts, heat olive oil in a pan over medium heat. Sauté onion, bell pepper, and garlic until soft.
- Add black beans, quinoa, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Flip squash halves and fill with the quinoa mixture.
- Return to oven and bake for another 15 minutes.
- Garnish with fresh herbs before serving.
Notes
- Swap quinoa for brown rice or couscous if preferred.
- Add diced tomatoes or spinach for extra vegetables.
- Top with shredded cheese before baking for added flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg