Ditch the Turkey! Try This AMAZING Stuffed Butternut Squash Recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is more economical and still provides a filling base.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds.

Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.

While the squash roasts, heat olive oil in a skillet over medium heat.

Add diced onion and minced garlic; sauté until softened, about 5 minutes.

Stir in cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper; cook until heated through.

Remove the squash from the oven and flip it cut-side up.

Fill each half with the quinoa mixture, pressing down gently to pack it in.

Top with shredded cheddar cheese and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.

Garnish with chopped cilantro and a squeeze of lime before serving.

Cooking Techniques

Spice Level:

Allergens