Stuffed Butternut Squash

Ingredients

• 1 butternut squash
• 1 tablespoon olive oil
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup cooked quinoa
• 1/2 cup cooked black beans
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 400°F.
2. Cut the butternut squash in half, lengthwise, and scoop out the seeds. Place the halves cut side down on a baking sheet. Bake for 25 minutes, or until the squash is tender.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, red pepper, garlic, smoked paprika, oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
4. Add the quinoa, black beans, and cheese to the skillet and stir to combine. Cook for an additional 5 minutes.
5. Remove the squash from the oven and turn it over so the cut side is facing up. Divide the quinoa mixture between the two halves, filling each one. Return to the oven and bake for an additional 10 minutes.
6. Remove from the oven and top with chopped cilantro. Serve warm.

Interesting Facts

• Butternut squash is a type of winter squash that is high in fiber, vitamin A, and potassium.
• Quinoa is a protein-rich grain that is a complete source of protein, meaning it contains all nine essential amino acids.
• Black beans are an excellent source of plant-based protein and fiber, and they are also a great source of iron and magnesium.