Taco Stuffed Butternut Squash with Plant Based Filling
Ingredients
- 1 butternut squash
- 1 cup cooked quinoa
- 1/4 cup salsa
- black beans
- corn
- peppers
- taco seasoning
Preparation
Preheat oven to 400F.
Cut the butternut squash in half and microwave for 3-4 minutes to soften if desired.
Scoop out the seeds.
Grease a baking pan and place the squash face down.
Bake for 40-45 minutes until soft, depending on the size of the squash.
While the squash is baking, sauté peppers in a little taco seasoning.
Mix 1 cup of cooked quinoa with 1/4 cup salsa.
Prepare other toppings such as black beans and corn.
Once the squash is done, remove from oven.
Use a fork to pull some squash out and make a base.
Layer in the toppings and serve.
