Stuffed Butternut Squash with Quinoa and Black Beans
Indulge in the comforting flavors of Stuffed Butternut Squash with Quinoa and Black Beans. This vibrant dish features sweet roasted butternut squash filled with protein-rich quinoa, hearty black beans, and colorful red bell pepper, all seasoned with aromatic cumin. Perfect for chilly evenings or festive gatherings, this recipe is not only delicious but also visually stunning, making it a must-try for any home cook.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking tray.
- Roast the squash for 30-40 minutes until fork-tender.
- While the squash roasts, rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, cover, and simmer for about 15 minutes until fluffy.
- In a large bowl, mix cooked quinoa with black beans, diced red bell pepper, cumin, salt, and pepper.
- Once the squash is ready, flip it over and generously spoon in the filling. Return to the oven for an additional 10-15 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed half (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg