Stuffed Butternut Squash
1 butternut squash
2 tablespoons olive oil, divided
½ cup rice (100 g)
1 cup vegetable stock (240 mL)
2 cloves garlic
½ cup black beans (70 g)
¼ cup corn (75 g)
½ cup fresh cilantro (20 g)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
pepper, to taste
How to Make It
preheat oven to 400°F (200°C).
Cut butternut squash in half lengthwise and scoop out seeds.
Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
Bake 400 °F (200 °C) for 40 minutes.
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