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Vegan Stuffed Butternut Squash

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Vegan Stuffed Butternut Squash is a vibrant and comforting dish, perfect for fall gatherings. Roasted butternut squash halves are filled with a savory blend of quinoa, kidney beans, and fresh spinach, seasoned with aromatic spices. This nutritious plant-based meal is not only visually stunning but also satisfying, making it ideal for cozy dinners or festive occasions.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 cup quinoa
  • 1 can (15 oz) kidney beans, drained
  • 2 cups fresh spinach, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
  2. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper; place cut-side down in the baking dish.
  3. Roast for 30-40 minutes until tender.
  4. While roasting, rinse quinoa under cold water. Cook in a pot with 2 cups vegetable broth; bring to a boil and simmer for about 15 minutes until fluffy.
  5. In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until golden brown. Add spinach and cook until wilted.
  6. In a bowl, combine cooked quinoa, sautéed veggies, kidney beans, cumin, salt, and pepper. Scoop some flesh from each roasted squash half to mix into the stuffing.
  7. Fill each squash half generously with the mixture and return to the oven for an additional 10-15 minutes.

Nutrition

Keywords: Substitute quinoa with brown rice or add black beans for extra protein. Seasonal spices like nutmeg or sage can enhance the flavor profile. Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://cookedtotaste.com/delightful-vegan-stuffed-butternut-squash-recipe/