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Vegan Mexican Stuffed Butternut Squash

A delicious, plant-based meal that's guaranteed to satisfy!
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Vegan
Servings 2 servings


  • 2 Whole butternut squash
  • 1/2 Cup Dry quinoa
  • 1 Cup Low-sodium vegetable stock
  • 1 15.5 oz can Black beans rinsed
  • 1 15.5 oz can Fire roasted tomatoes
  • 1 15.5 oz can Corn kernals
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • Avocado, cilantro for garnish


  • Preheat the oven to 450 degrees. Line a baking sheet.
  • Cut the butternut squash in half and remove the seeds. Place the squash face down on the baking sheet. Cook for 40-45 minutes or until tender.
  • While the squash is cooking, make the quinoa. Add the quinoa and vegetable stock to a saucepan. Bring to a boil and then reduce heat to low-medium to simmer. This will take approximately 10 minutes.
  • In a skillet, add the black beans, fire-roasted tomatoes, corn, and spices. Cook on medium heat for 5 minutes, stirring occasionally. Stir in the quinoa and remove from the heat.
  • Once the squash has cooled enough to touch, hollow it out leaving a 1-inch border. Add the black bean mixture (you can add the scooped out squash or save it for another meal) and top with avocado and cilantro.