VEGAN STUFFED BUTTERNUT SQUASH

These vegan stuffed butternut squash boats are filled with black beans, quinoa, and fire roasted tomatoes.

VEGAN STUFFED BUTTERNUT SQUASH

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With southwestern spices and topped with cilantro and avocado, you’ll have a healthy, delicious and filling whole food plant-based meal.

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VEGAN STUFFED BUTTERNUT SQUASH

Yield

4 Servings

Cuisine:

American

Time: 

65 Minutes

Course

Main Course

– 1 butternut squash halved – 1 15 oz can of organic black beans rinsed and drained – 1 15 oz can  roasted tomatoes – ½ cup of quinoa – 1 cup of vegetable stock – 1 avocado – 1 bunch of cilantro – 1 cup of frozen corn – 1 teaspoon of chili powder – 1 teaspoon cumin  – ½ teaspoon garlic powder – ½ teaspoon onion powder

Ingredients

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Step 1

Preheat oven to 400 F. Cut your butternut squash in half. Scoop pulp and seeds out of the center. Place on baking sheet lined with aluminum foil cut side down. Bake for 55-60 minutes.

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Step 2

While butternut squash is baking, prepare the quinoa. In a saucepan bring ½ cup of quinoa and 1 cup of vegetable stock to a boil. Cover with lid.

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For The Rest Of This Delicious Recipe, Click Below