These stuffed summer squash are filled with a flavorful mixture of quinoa, black beans, corn, and spices, making for a hearty and satisfying vegan meal. They're perfect for a summer dinner or potluck.
Ingredients: 4 small summer squash, halved lengthwise and seeds removed. 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 small red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1/4 cup nutritional yeast optional. 1/4 cup vegan cheese, shredded optional.
Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, onion, garlic, cumin, chili powder, salt, pepper, and cilantro. Mix well until evenly combined. Spoon the quinoa mixture into the hollowed-out squash halves, packing it in tightly. Sprinkle nutritional yeast and vegan cheese on top of each stuffed squash, if using. Place stuffed squash on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the filling is heated through. Remove from the oven and let cool slightly before serving. Garnish with extra cilantro if desired, and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Iceim 2018
