Stuffed Squash Recipe: Discover the Best Flavor Combinations!
A delicious stuffed squash recipe that combines various flavors for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium-sized squash
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- In a bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Fill each squash half with the mixture.
- If desired, sprinkle shredded cheese on top.
- Place the stuffed squash halves on a baking sheet and bake for 30-35 minutes until the squash is tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to customize the filling with your favorite ingredients.
- This dish can be made ahead of time and reheated.
- For a vegan option, omit the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg