Description
Stuffed Butternut Squash is a delightful dish that brings warmth and flavor to any table. This recipe features tender roasted butternut squash filled with a savory mixture of quinoa, black beans, and vibrant vegetables, topped with crumbled feta for a creamy finish. Perfect for autumn gatherings or a cozy dinner at home, this crowd-pleaser is not only visually stunning but also packed with nutrients. Enjoy the comforting flavors and aromas that make this dish a favorite among all!
Ingredients
Scale
- 1 medium butternut squash
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ cup fresh cilantro, chopped
- ½ cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick spray.
- Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down in the baking dish.
- Roast for 30-35 minutes until tender.
- While roasting, bring 2 cups of water to boil in a small pot. Add quinoa, cover, and simmer for about 15 minutes until water is absorbed.
- In a large bowl, combine cooked quinoa, black beans, red bell pepper, cilantro, feta cheese, cumin, chili powder, salt, and pepper.
- Once the squash is roasted, flip the halves cut-side up and fill generously with the quinoa mixture. Return to the oven for another 10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg