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Nutritious Stuffed Butternut Squash

A delightful dish of roasted butternut squash filled with savory quinoa, zesty black beans, and colorful vegetables, perfect for wholesome family meals.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the squash
  • 1 medium butternut squash Cut in half lengthwise
For the filling
  • 1 cup cooked quinoa
  • 1 can black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1/2 cup shredded cheese (optional) For topping
  • to garnish Fresh cilantro

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
Baking the Squash
  1. Sprinkle the insides of the squash halves with salt and pepper.
  2. Place them cut-side down on a baking sheet lined with parchment paper, and roast for 30-35 minutes or until fork-tender.
Making the Filling
  1. Combine the cooked quinoa, black beans, corn, diced red pepper, cumin, and chili powder in a large bowl. Stir to combine and add salt and pepper to taste.
Stuffing and Final Bake
  1. Flip the roasted squash halves over and fill each half generously with the quinoa mixture.
  2. If desired, sprinkle some shredded cheese on top.
  3. Return the stuffed squash to the oven for an additional 10-15 minutes until warmed through and the cheese is melted.
Serving
  1. Garnish with fresh cilantro and serve.

Notes

Substitutions like couscous or brown rice can be used instead of quinoa, and adding cooked chicken or chickpeas can enhance protein. Store leftovers in airtight containers for up to 3-4 days, or freeze for up to 3 months.