Description
Stuffed Delicata Squash Boats are a delightful and nutritious fall dish, perfect for showcasing seasonal flavors.
Ingredients
Scale
- 2 medium delicata squashes
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the delicata squashes in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet.
- In a bowl, mix together quinoa, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper.
- Fill each squash half with the quinoa mixture.
- If using, sprinkle cheese on top of the stuffed squashes.
- Bake in the preheated oven for 25-30 minutes, or until the squash is tender.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- This dish can be made vegan by omitting the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 15mg