I’ve had a mild obsession with butternut squash lately. It’s just SO GOOD, and can be used in so many different ways! I had pinned a recipe on Pinterest a while back for stuffed acorn squash and figured why not try it with a butternut squash? I didn’t really follow a specific recipe for this. I sort of made it up as I went along, throwing a bit of this and that in whenever I saw fit. Here’s the jist of the recipe:
Stuffed Butternut Squash
1 bottom half of a butternut squash, seeds removed – the squash should be hollowed out like a bowl so it can be easily stuffed
1/4 cup cooked quinoa (you can also substitute any other leftover grains you may have lying around, such as brown rice or bulgur)
1/4 cup black beans, rinsed and drained
1 tbsp olive oil
1 clove garlic, minced
1 cup mixed vegetables, chopped (I used peppers, onions, tomatoes and mushrooms)
1 green onion, thinly sliced
2 tbsp fresh cilantro, chopped
2-3 tbsp feta cheese*, crumbled
1/2 tbsp Parmesan cheese*
*Feel free to omit the cheese to make this recipe vegan-friendly, or substitute with non-dairy cheese.
1. Place the butternut squash, cut side down, on a baking tray lined with tinfoil. Bake in the oven at 375 degrees for 30-40 minutes, until tender.
2. While the squash is roasting, heat the olive oil in a large frying pan on medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the chopped vegetables and saute until softened, about 4-5 minutes. You can also add a pinch of chili flakes if you want a bit of heat.
3. Remove the frying pan from the heat. Add the quinoa, black beans, green onion, cilantro, and feta cheese to the vegetables; mix to combine.
4. Carefully turn the squash over so it looks like a bowl. Stuff the squash with the vegetable/quinoa/bean mixture; sprinkle with the Parmesan cheese. Place the squash back in the oven and broil for about 2 minutes, or until the cheese is golden brown.
5. Eat and enjoy!
This recipe was so tasty and very filling. I plan on making it again very soon!
Happy Meatless Monday :)
Be Well xo