Description
Indulge in the rich, sweet flavors of roasted butternut squash filled with a hearty quinoa and black bean mixture—perfect for any occasion!
Ingredients
Scale
- 2 medium butternut squash
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve each butternut squash lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt, and place them cut-side down on the baking sheet.
- Roast the squash in the oven for 30-40 minutes until tender.
- While the squash is roasting, cook 1 cup of rinsed quinoa according to package instructions (generally about two cups of water to one cup of quinoa).
- In a skillet over medium heat, drizzle olive oil and sauté chopped red onion until translucent (about five minutes). Add minced garlic, diced red bell pepper, cumin, chili powder, black beans, and cooked quinoa. Stir well to combine.
- Once the squash halves are roasted, flip them over and fill each half generously with the quinoa-black bean mixture. Return to the oven for another ten minutes.
- Drizzle with extra olive oil or your favorite dressing before serving.
Nutrition
- Serving Size: 1 stuffed half (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For a variation, consider adding spinach or other seasonal vegetables to the filling. You can use pre-cooked quinoa to save time. Fresh herbs like parsley can replace cilantro if desired.