Description
Stuffed Butternut Squash with Quinoa and Black Beans is a delightful, wholesome dish that brings together the sweet flavors of roasted butternut squash with a savory filling of nutty quinoa and protein-packed black beans. Perfect for family gatherings or cozy nights in, this vibrant recipe promises to impress while nourishing your body. With every bite, you’ll enjoy a comforting blend of textures and flavors that’s as satisfying as it is beautiful.
Ingredients
Scale
- 2 medium butternut squash
- 1 cup quinoa (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp ground cumin
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Cut each butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes until fork-tender.
- In a pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- In a skillet, sauté chopped onion and bell pepper over medium heat until soft, about 5 minutes. Add minced garlic, cumin, salt, and pepper; stir until fragrant.
- In a large bowl, mix cooked quinoa, sautéed veggies, and black beans until well combined.
- Flip the roasted squash halves over and fill each half generously with the prepared filling. Return to the oven for an additional 10 minutes.
- Serve warm with a drizzle of olive oil or fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (230g)
- Calories: 310
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg