Vegan Mexican Quinoa Stuffed Squash

These vegan stuffed butternut squash boats are 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 whole food plant-based meal.

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 tsp chili powder

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

Directions-

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 or parchment paper cut side down. Bake for 55-60 minutes.

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. Simmer on low for 15 minutes or until all liquid had been absorbed. Remove from heat and set aside.

In a large skillet combine black beans and fire roasted tomatoes on medium heat. Add quinoa. Stir to combine. Heat for 5 minutes. Add frozen corn and spices. Stir to combine. Set aside.

When butternut squash is done roasting, remove from 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 still leaving a half inch border around the shell.

Spoon black bean quinoa filling into butternut squash halves. Serve topped with cilantro and avocado.

You could also substitute the squash for sweet potatoes. Both variations are great!