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Black Bean & Corn Vegetarian Stuffed Squash
black bean & corn take on vegetarian stuffed squash, with butternut squash, black beans, sweetcorn and cumin.
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- 50 min
- Calories
- 485 kcal
- Protein
- 20.6 g
- Carbohydrates
- 88.6 g
- Fat
- 10.2 g
- Fiber
- 21.1 g
Ingredients
- 210 g butternut squash
- 160 g black beans
- 115 g sweetcorn
- 2 g cumin
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the butternut squash and sweetcorn as needed.
- Roast squash halves; fill with cooked grains, legumes, and vegetables; bake again.
- Combine the butternut squash with black beans and sweetcorn; season with cumin and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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