Looking to impress your guests with a stunning dish that’s both delicious and nutritious? Dive into the vibrant world of Asian cuisine with our Vegan Stuffed Kabocha Squash! This eye-catching centerpiece not only offers a feast for the eyes but also delivers a mouthwatering combination of flavors and textures. With its creamy flesh and hearty filling of quinoa, black beans, and colorful bell peppers, this dish is sure to delight vegans and non-vegans alike. Plus, it’s easy to make and perfect for meal prep! Get ready to elevate your dinner game and discover the secret to this delightful recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 kabocha squash, halved and seeded
- 1 cup quinoa, cooked
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the kabocha squash in half and scoop out the seeds using a large spoon. If the squash is tough, microwave it for 2-3 minutes to soften slightly before cutting.
- Brush the inside of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, prepare the quinoa according to package instructions. Typically, rinse quinoa and cook with water in a 1:2 ratio for about 15 minutes until fluffy.
- In a large mixing bowl, combine cooked quinoa, black beans, diced red bell pepper, cumin, and chili powder. Mix thoroughly and season with salt and pepper to taste.
- Once the squash is tender, remove from the oven and flip the halves cut-side up. Fill each half generously with the quinoa and bean mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and slightly crispy on top.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot, cutting each stuffed squash half into portions at the table.
Tips
- Choose a Ripe Kabocha Squash: Look for a squash that is firm and has a deep green skin. A good squash will feel heavy for its size and have a slightly dull surface.
- Microwave for Easier Cutting: If you find it difficult to cut the squash, microwaving it for a couple of minutes can soften it slightly, making it easier to handle.
- Customize Your Filling: Feel free to add other vegetables or spices to the quinoa mixture. Corn, diced zucchini, or even a sprinkle of nutritional yeast can enhance the flavor profile.
- Check for Tenderness: Make sure to roast the squash until it’s fork-tender; this ensures a creamy texture that pairs well with the hearty filling.
- Serve with a Sauce: Drizzle some tahini or a spicy sauce over the stuffed squash for an extra layer of flavor that complements the dish beautifully.
- Garnish Generously: Fresh cilantro adds a burst of color and freshness. Consider adding avocado slices or a squeeze of lime for an extra zing!
- Meal Prep Friendly: This dish can be made ahead of time. Simply prepare the squash and filling, store them separately, and assemble before serving for a quick weeknight dinner.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
