Are you tired of boring, predictable weeknight meals that leave you craving something extraordinary? Prepare to be amazed by the Double Stuffed Butternut Squash - a culinary masterpiece that combines the creamy, rich texture of roasted butternut squash with a protein-packed quinoa and black bean filling that will make your taste buds dance! This recipe is not just a meal; it's a flavor explosion that transforms humble ingredients into a gourmet experience that looks like it came straight from a high-end restaurant kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 butternut squashes, halved
- 1 cup quinoa, cooked
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup cheese, shredded (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Cut butternut squashes in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and season with salt and pepper.
- Place squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes until the flesh is tender when pierced with a fork.
- While squash is roasting, cook quinoa according to package instructions. Typically, combine 1 cup quinoa with 2 cups water, bring to a boil, then simmer for 15 minutes until water is absorbed.
- In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, salt, and pepper. Mix thoroughly to create the filling.
- Once squash is roasted, remove from oven and flip halves cut-side up. Use a fork to slightly mash the inner flesh.
- Generously fill each squash half with the quinoa-bean mixture, pressing gently to pack the filling.
- If using cheese, sprinkle shredded cheese over the filled squash halves.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until cheese is melted and filling is heated through.
- Remove from oven and let cool for 5 minutes. Serve hot, garnishing with fresh herbs like cilantro or parsley if desired.
Tips
- Choose squashes that are firm and heavy for their size, with a deep, solid color and no soft spots.
- To make cutting butternut squash easier, microwave the whole squash for 2-3 minutes to soften it slightly before slicing.
- For extra flavor, consider toasting the quinoa in a dry pan for a few minutes before cooking to enhance its nutty taste.
- If you're dairy-free, substitute cheese with nutritional yeast for a similar cheesy flavor.
- Don't skip the step of mashing the squash's inner flesh - this helps create a more integrated and creamy texture.
- For a spicier version, add a dash of chili powder or red pepper flakes to the filling.
- Leftover stuffed squash can be stored in the refrigerator for 3-4 days and reheats beautifully in the oven or microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
