Stuffed Butternut Squash Recipe

Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too!
Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too! #LTGrecipes #butternutsquash #squash #ricebowl #meatless
Ingredients
  • 2 whole butternut squash
  • 1 tablespoon unsalted butter, melted
  • pinch of kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup Basmati Rice
  • 2 cups chicken broth (or vegetable broth)
  • 1/2 cup cheddar cheese, shredded
  • 15 ounces black beans, drained and rinsed
  • 2 cups Homemade Tomato Salsa
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup freshly chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 4 tablespoons cheddar cheese, shredded
  • Sour Cream

Instructions
  • To make the butternut squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter and brush a little on each squash. Sprinkle each squash with a pinch of kosher salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.
  • When squash is nice and soft, remove it from the oven and allow to cool. Scoop out the inside, leaving a nice border all the way around. I use the open end as a guide and scoop out enough squash to make it even end to end. Reserve the squash you scoop out to make a wonderful dessert such as my Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
  • While the squash is roasting, prepare the rice. Melt 2 tablespoons unsalted butter in a large skillet and add 1 cup Basmati rice. Cook the rice until lightly toasted and add 2 cups of broth. I use chicken broth, but vegetable broth works fine if you prefer. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.
  • Fluff rice with a fork and add 1/2 cup cheddar cheese, black beans, 2 cups salsa, 1 cup corn kernals, 1/4 cup freshly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix that all up and give it a taste. Add salt and pepper to your liking. Reserve until ready to stuff squash.
  • Spoon the rice mixture into the squash bowls to fill. Try to divide it evenly. Depending on the size of your squash, you might have a little rice mixture leftover. It's great for enjoying in a wrap for lunch the next day or even another dinner with a salad. Top each stuffed squash with a tablespoon of shredded cheese, or more to your liking and bake in the 400°F oven until the cheese is melted and everything is heated through, about 15 minutes. Remove from oven and serve with sour cream and my homemade Simple Guacamole. Enjoy!