Description
A hearty vegan dish featuring roasted butternut squash stuffed with a flavorful mix of grains, vegetables, and spices.
Ingredients
- 1 medium butternut squash
- 1 cup quinoa, cooked
- 1/2 cup black beans, rinsed
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 tsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place squash halves on a baking sheet, cut side up, and roast for 40 minutes.
- Heat olive oil in a pan over medium heat. Sauté onion, garlic, and bell pepper until soft.
- Add cooked quinoa, black beans, cumin, paprika, salt, and pepper. Stir well.
- Remove squash from oven and fill each half with the quinoa mixture.
- Return to oven and bake for another 10 minutes.
- Serve warm.
Notes
- You can substitute quinoa with rice or couscous.
- Add chopped spinach or kale for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American