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Jar Of Lemons Healthy Dinners! Mexican Quinoa Stuffed Butternut Squash!

Vegetarian | 10.03.16

Mexican Quinoa Stuffed Butternut Squash

This weeknight dinner might look fancy, but it’s unbelievably easy to make! Savory, wholesome, vegetarian goodness in under an hour, y’all. This Mexican Quinoa Stuffed Butternut Squash is one my new favorites!

Jump to Recipe Print Recipe

Mexican Quinoa Stuffed Butternut Squash cut in half on a grey surface

Cody and I moved a couple of weeks ago (read about it in the Healthy Sriracha Shredded Chicken Tacos post), and we’re still very much living in the midst of chaos. I KNOW, I know. It’s been over 2 weeks, but c’mon. Who unpacks quickly?? We’re putting it off until we absolutely have to enjoying the unpacking processssssssss.

The truth is that most things are unpacked, but there’s those last few random items that I can’t seem to find a place for and have just been avoiding. In addition to that, I find myself frustratingly opening every drawer in the kitchen just to find a fork every day. Where did I put stuff?! Nobody knows. Everything’s just crazy!

However, I DO have to tell you guys about how excited I am to live so close to a really cool grocery store (ALL the organic and foodie things!) and to have so many good food places! We also live less than a mile away from a ginormous park with awesome running trails. So yay for the little things! You know you’re a food and fitness nerd when you’re this excited about these things. Tell me I’m not the only one! 😉

close up Mexican Quinoa Stuffed Butternut Squash

All that to say this: the temptation these past few weeks has to been to nix cooking in our messy, unorganized, confusing kitchen and to just go out to eat. After all, we “HAVE to try all of the restaurants in our area”! And after so much time of that, you start to lose the desire to cook. I mean, guys, you KNOW I love making and sharing recipes with you! But when life gets crazy, I’m not above lazy pizza nights, eating out, and frozen food.

Last night I basically forced myself to make this, and OH. EM. GEE. So glad that I did!

overhead view of Mexican Quinoa Stuffed Butternut Squash

I can firmly say that this Mexican Quinoa Stuffed Butternut Squash will be a staple!

It was so easy to make, so delicious, spicy, savory, even a touch of sweet and creamy. Everything you could ever want from Mexican food loaded into butternut squash. The best!

There are a few basic ingredients you will need:

-Butternut Squash

–Quinoa

–Crushed Red Pepper

-Cilantro

–Shredded Cheese

-Veggies to your heart’s desire!

Looking for an easy approach to preparing quinoa? Check out our post How To Cook Quinoa Perfectly Every Time.

close up of Mexican Quinoa Stuffed Butternut Squash

Here’s the easy recipe:

Mexican Quinoa Stuffed Butternut Squash! Vegetarian, gluten-free, easy to make. Perfect for a simple and healthy weeknight meal!
5 from 2 votes
Print Recipe

Mexican Quinoa Stuffed Butternut Squash

Vegetarian, Gluten-Free
Course: Lunch, Dinner, Appetizer
Cuisine: Mexican
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 2
Calories: 416 kcal
Author: Christine McMichael

Ingredients

  • 1 butternut squash
  • 1/2 cup black beans
  • 1/4 cup dry quinoa
  • 5 mini peppers (chopped)
  • 2 Tbsp cilantro (chopped)
  • 6 grape tomatoes (chopped)
  • 1 small avocado
  • 1/4 cup shredded cheese
  • 2 Tbsp plain greek yogurt
  • 1 tsp crushed red pepper

Instructions

  • Preheat oven to 425 degrees.
  • Cut the squash in half, then scoop out the seeds.
  • Cover the bottom of a baking tray with a layer of water, then place each half of the squash facedown. Bake for 30-40 minutes (time will depend on the size of the squash). Squash should be soft enough to cut into with a fork.
  • While the squash is baking, cook the quinoa according to directions. When the quinoa is done, add in the beans, chopped peppers, cilantro, and chopped tomatoes. Mix together until everything is heated up. Set aside.
  • Using a fork, scrape the middle of each squash half to create a "bowl", leaving the squash in the center. Fill each half with the quinoa mixture.
  • Top each half with shredded cheese, then put back in the oven for about 5 minutes to melt the cheese.
  • Remove from oven and top with avocado slices, plain greek yogurt, and crushed red pepper.
  • Serve immediately and enjoy!

Nutrition

Calories: 416 kcal | Carbohydrates: 67 g | Protein: 13 g | Fat: 10 g | Sugar: 11 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




9 Comments

  1. Karin Collinsworth says:

    October 3, 2019 at 12:26 am

    5 stars
    Excellent!

    Reply
  2. Cinda says:

    October 26, 2018 at 5:39 pm

    Inspiring!! Thank you for sharing.

    Reply
    • Christine McMichael replied:

      November 13, 2018 at 4:51 pm

      Thank you!

      Reply
  3. The Hungry Mum says:

    October 11, 2016 at 11:49 pm

    -sings- These are a few of my favourite things! In Australia we call squash pumpkin and it is my fav veggie. Adding quinoa and cheese? YEAH! Pinned.

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:45 am

      Me too! So good! 😉

      Reply
  4. Yenory says:

    October 7, 2016 at 8:38 pm

    5 stars
    What a yummy combo! Can’t wait to try it!

    Reply
    • Christine McMichael replied:

      October 9, 2016 at 10:11 am

      Thank you so much! Enjoy! 😉

      Reply
  5. Kandja Sylla says:

    October 5, 2016 at 7:52 pm

    This looks not only delicious but also healthy! Perfect recipe for this fall season. So glad you forced yourself into making this lol! xx

    http://www.prettyweirdbombshell.com/little-bouquet-vancouver/

    Reply
    • Christine McMichael replied:

      October 7, 2016 at 8:40 am

      Thank you, Kandja! Definitely perfect for fall. Haha me too! 🙂

      Reply

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