Butternut Squash Taco Bowls

October 7, 2014

Normally, I put butternut squash in my tacos. But this week, I put all the taco yumminess inside my butternut squash. Helloooo Butternut Squash Taco Bowls!

The original title for this recipe was going to be “Quinoa & Black Bean Stuffed Butternut Squash”. I’m not always the most creative recipe name-giver (obviously), but I’m pretty proud of myself on this one. Butternut Squash Taco Bowls…so many good things come to mind! Who doesn’t love a taco bowl? Plus, it’s much easier to say than the initial name.

The only problem with this recipe is that we were wanting more after finishing our halves. Next time I’ll buy a larger butternut squash 🙂

What else is there to love about this recipe? Let’s see, it’s:
Gluten-free
Vegetarian
Low in fat
A complete source of protein
High in vitamin A and vitamin C
A good source of fiber

This recipe can be a life-saver during the week when you have limited time to spend in the kitchen. You can prep the butternut squash on the weekend by roasting it, then when things get wild and crazy during the week, just prepare the quinoa and it’s fiesta time! Olé!

Butternut Squash Taco Bowls

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Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

1 butternut squash
Olive oil
1/4 cup quinoa
1/2 cup water
1/4 tsp chili powder
1/4 tsp cumin
1/2 cup black beans rinsed
2 Tbsp salsa
1/2 small avocado diced
1 Tbsp plain Greek yogurt or sour cream, if you prefer

Instructions

1. Preheat oven to 375°F. To prepare butternut squash, cut off stem and bottom. Stand the squash upright and cut in half down the middle. Remove and discard the seeds. Place each half on a baking sheet with the cut side up. Drizzle a small amount of olive oil over each half and bake in the oven for 40-45 minutes, or until the squash can be easily pierced with a fork. If prepping the squash to be used on another day, allow the squash to cool to room temperature, then place in a large ziploc bag or plastic container and refrigerate for up to 3 days. Once ready to use, reheat squash in a microwave for 45-60 seconds before filling with quinoa.
2. While squash is baking, prepare the quinoa. Rinse quinoa before placing in a saucepan with the water, salt, chili powder, and cumin. Bring water to a boil over high heat, then reduce to low and allow quinoa to cook for 20 minutes, or until the water is absorbed.
3. Add the black beans and salsa to the quinoa and allow the beans to heat through, about 5 minutes on medium-low heat.
4. Remove the quinoa from the heat and add in diced avocado.
5. Fill the butternut squash cavity with quinoa mixture. Top each butternut squash taco bowl with Greek yogurt or sour cream. Serve immediately.

Tried this recipe?Let us know how it was!