stuffed butternut squash (vegan + gluten free)
For all the warm + cozy fall vibes 🍂🤎
stuffed butternut squash (vegan + gluten free)
For all the warm + cozy fall vibes 🍂🤎
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 1 cup black beans
- 1 cup cooked brown rice or quinoa
- 1/2 cup diced spring onions
- 2 handfuls fresh spinach
- 1 tsp paprika
- 1 tsp mild chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 2 tbsp pine nuts optional for topping
- 3 tbsp lemon tahini sauce optional for topping – recipe coming soon!
Instructions
- Preheat oven to 400F/200C.
- Remove stem from butternut squash and carefully slice in half.
- Remove seeds from butternut squash.
- Prep baking sheet with tinfoil or baking paper and add squash, open side up (skin side down). Glaze the tops lightly with approx. 1/2 tbsp olive oil each (personal preference how much oil you would like).
- Bake squash for about 45 minutes or until centre is soft (you can poke a toothpick or fork in to test).
- Prepare brown rice or quinoa according to instructions and cook.
- Once the rice has cooked, in a large saucepan on medium heat, add remaining 1 tbsp olive oil and spring onions. Cook spring onions until soft.
- Add black beans, rice and spices and sauce for about 5 mins.
- Add spinach and combine until spinach is cooked.
- Once squash is baked, lightly scoop out part of the centre so you have more room to add the filling. Add filling.
- Add optional pine nuts and lemon tahini sauce toppings et voila 🙂