Stuffed Butternut Squash
A visually appealing and nutrient-packed vegetarian meal, perfect for family dinners or cozy weeknight meals.
Ingredients
For the squash
- 1 each butternut squash Choose a heavy squash with smooth skin
- 1 tbsp olive oil For drizzling
- Salt to taste Salt For seasoning
- Pepper to taste Pepper For seasoning
For the filling
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup shredded cheese Optional topping
- Fresh cilantro for garnish Fresh cilantro Optional
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
Baking
- Bake in the oven for about 30-35 minutes until tender.
- While the squash is baking, in a large bowl, combine cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Once the squash is cooked, fill each half with the rice and black bean mixture.
- Top with shredded cheese if desired.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (180°C) in the oven or microwave until hot. For added flavor, consider mixing in sautéed onions or bell peppers with the rice and beans.