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5 from 1 vote

Stuffed Roasted Butternut Squash (Vegan)

An Easy To Make Ahead Vegan Stuffed Butternut Squash Recipe. This Black Bean,Tomato & Quinoa Stuffed Butternut Squash Is Delicious, Filling & A Simple High Protein Vegan Dinner. Loaded With Bold Flavors & Healthy Ingredients.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Holidays
Diet: Vegan
Servings: 4
Calories: 448kcal
Author: Nija Clark

Equipment

  • Baking sheets
  • Parchment Paper

Ingredients

Roasted Butternut Squash

  • 2 medium Butternut Squash halved lengthwise and seeded, will have 4 pieces
  • 1 tablespoon Olive Oil
  • 1 tablespoon Vegan Butter
  • 1 teaspoon Thyme
  • Salt & Pepper to taste

Spicy Tomato Black Bean Quinoa

  • 1 cup Quinoa cooked
  • 1 can Black Beans - rinsed and drained
  • 1 can Diced Tomatoes
  • 1 tablespoon Vegan Butter melted and cooled
  • 1 tablespoon EVOO
  • ½ teaspoon Sugar
  • 2 tablespoons Lime juice & zest of Limes

Instructions

Roasted Butternut Squash

  • Preheat oven to 400 degrees and line baking pan with parchment paper
  • Use a vegetable peeler to remove skin from squash
  • Cut squash into four halves
    2 medium Butternut Squash
  • Melt the butter and add the olive oil
    1 tablespoon Olive Oil, 1 tablespoon Vegan Butter
  • Place squash halves on baking sheet flesh side up, brush olive oil/butter mixture on face and underside of squash halves.
    2 medium Butternut Squash
  • Sprinkle with salt and pepper and thyme coating both the face and underside.
    Salt & Pepper to taste, 1 teaspoon Thyme
  • Roast 50 to 60 minutes until fork tender and set aside

Spicy Black Bean Tomato Quinoa

  • Cook quinoa, set aside
    1 cup Quinoa
  • In a large bowl mix together butter, olive oil, sugar, lime juice and zest.
    1 tablespoon EVOO, ½ teaspoon Sugar, 2 tablespoons Lime juice & zest of Limes, 1 tablespoon Vegan Butter
  • Mix together dressing and combine with quinoa.
  • Add tomatoes and black beans to quinoa mixture
    1 can Diced Tomatoes, 1 can Black Beans
  • Placed cook butternut squash on serving tray and scoop Black bean quiona salad mixture in 4 halfs of butternut squash (Note there will be leftover Quiona salad perfect to take for lunch the next day)

Nutrition

Calories: 448kcal | Carbohydrates: 76g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 209mg | Potassium: 1758mg | Fiber: 12g | Sugar: 11g | Vitamin A: 40280IU | Vitamin C: 89mg | Calcium: 234mg | Iron: 6mg