How to make Vegan Stuffed Butternut Squash Recipe #87

 

Here is a recipe for vegan stuffed butternut squash:

Ingredients:

• 1 large butternut squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup cooked quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/2 cup chopped kale
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush the butternut squash halves with olive oil and season with salt and pepper.
3. Place the butternut squash halves on a baking sheet and roast for 30-35 minutes, or until tender when pierced with a fork.
4. While the butternut squash is roasting, heat the olive oil in a large skillet over medium heat.
5. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
6. Add the quinoa, black beans, corn, kale, cilantro, salt, and pepper to the skillet and cook until heated through, about 5 minutes.
7. Remove the butternut squash from the oven and fill each half with the quinoa mixture.
8. Return the butternut squash to the oven and bake for an additional 10 minutes, or until heated through.
9. Serve immediately.

Tips:

• For a spicier filling, add 1/2 teaspoon of chili powder to the quinoa mixture.
• If you don't have quinoa, you can substitute brown rice or another grain of your choice.
• To make the stuffed butternut squash ahead of time, assemble them up to the point of baking. Cover and refrigerate for up to 24 hours. When you're ready to bake, remove the butternut squash from the refrigerator and let them sit at room temperature for 30 minutes before baking.
• Enjoy!