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Stuffed butternut squash with quinoa and black beans.
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5 from 15 votes

Vegan Stuffed Butternut Squash with Black Beans and Quinoa

This vegan stuffed butternut squash is filled with black beans, quinoa, and fire-roasted tomatoes. With southwestern spices and topped with cilantro and avocado, you'll have a healthy, delicious, and filling plant-based meal.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 417kcal
Author: Alison Corey

Ingredients

  • 1 whole butternut squash
  • 15 oz can of organic black beans
  • 15 oz can of fire roasted tomatoes
  • ½ cup quinoa
  • 1 cup vegetable stock
  • 1 cup frozen corn
  • ½ avocado diced
  • ¼ cup cilantro chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  • Preheat the oven to 400° F. Cut the butternut squash in half lengthwise. Scoop out the pulp and seeds from the center. Place the halves on a baking sheet lined with aluminum foil or parchment paper cut side down. Bake for 55-60 minutes.
  • While the 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 a lid. Simmer on low for 15 minutes or until all liquid has been absorbed. Remove from heat and set aside.
  • In a large skillet, combine the black beans and fire-roasted tomatoes over medium heat. Add the cooked quinoa. Stir to combine. Heat for 5 minutes. Add the frozen corn and spices. Stir to combine. Set aside.
  • When the butternut squash is done roasting, remove it from the oven. Squash will be extremely hot to handle out of the oven. Flip the squash to check that it's cooked through. It should be golden brown and soft when pierced with a fork. Scoop squash out of the center while leaving a half inch border around the shell.
  • Spoon the black bean quinoa filling into the butternut squash halves. Serve topped with cilantro and diced avocado.

Video

Notes

Tips for Making Vegan Stuffed Butternut Squash
  • No need for oil: Most recipes call for butter or oil when roasting butternut squash. This is completely unnecessary. The squash will roast nicely without any oil. The reason for oil is to add flavor and to help keep the flesh of the squash from sticking to the baking sheet. If you use parchment paper or aluminum foil, you won't have a problem with sticking.
  • Handle Roasted Butternut Squash with Care: When you take the butternut squash out of the oven, it will be extremely hot. Do not use your hands to handle the squash. Use tongs, a spatula, and an oven mitt to flip the squash over.
  • Golden Brown and Soft: You'll know the butternut squash is done when it's a golden brown color and is soft when pierced with a fork.
  • Scoop out the Center: Don't scoop all of the butternut squash out of the skin. Leave a nice ½-inch border all around. Reserve the scooped squash to make butternut squash soup, or sprinkle with salt and pepper and have it as a side dish at your next meal. Or, in my case, give it to your kids and put the black bean and quinoa stuffing on top.
  • Storage: Transfer to an airtight container. Store in the refrigerator for up to four days. 
 

Nutrition

Calories: 417kcal | Carbohydrates: 79g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 1422mg | Fiber: 18g | Sugar: 7g | Vitamin A: 20786IU | Vitamin C: 47mg | Calcium: 168mg | Iron: 6mg