Loaded Butternut Squash Boats

Here’s a delicious recipe for Loaded Butternut Squash Boats:

Ingredients:

• 1 large butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Squash:
   1. Preheat the oven to 400°F (200°C).
   2. Cut the butternut squash in half lengthwise and scoop out the seeds.
   3. Brush the flesh with olive oil and season with salt and pepper.
   4. Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
   5. Roast in the oven for 40-50 minutes or until the squash is tender when pierced with a fork.
2. Prepare the Filling:
   1. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
   2. Add the red onion and red bell pepper, and sauté until they begin to soften, about 5 minutes.
   3. Add the garlic and cook for another minute until fragrant.
   4. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, and smoked paprika. Cook until everything is heated through, about 5-7 minutes. Season with salt and pepper to taste.
3. Assemble the Boats:
   1. Once the squash is done roasting, remove it from the oven and let it cool slightly.
   2. Carefully scoop out some of the flesh from each half to create a cavity for the filling (you can save the scooped-out squash for another use).
   3. Fill each squash half with the quinoa mixture, packing it in firmly.
   4. Sprinkle the shredded cheese evenly over the top of the filling.
4. Bake the Boats:
   1. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   1. Remove from the oven and let cool slightly before serving.
   2. Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy your loaded butternut squash boats!