Vegan Stuffed Butternut Squash With Mushrooms & Beans
This Vegan Stuffed Butternut Squash is hearty, flavorful, and packed with wholesome ingredients. Roasted butternut squash is filled with a savory mix of mushrooms, black beans, apples, and spinach for a delicious plant-based main dish. Perfect for a holiday table or weeknight dinner, this recipe is cozy, colorful, and satisfying.
Servings: 4
Calories: 450kcal
Equipment
- Mixing spoon
Ingredients
- 2 butternut squash
- 1 lb mushrooms sliced
- 2 cans black beans 15 oz each, drained
- 8 oz baby spinach
- 2 apples chopped
- 1 tbsp olive oil
- 1/4 tsp salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Cut each butternut squash in half lengthwise and place cut side down on the baking sheet. Bake for 40 minutes, or until very tender.
- While the squash bakes, heat olive oil in a large non-stick frying pan over medium-high heat. Add sliced mushrooms and chopped apples. Cook, stirring occasionally, for about 10 minutes until mushrooms are tender. Add spinach and cook for 3 more minutes until wilted. Stir in black beans and cook for another 3 minutes.
- Once the squash is done, remove from the oven and flip cut side up. Scoop out most of the flesh, leaving the skin intact. Add the scooped squash flesh to the pan with the vegetable mixture. Stir to combine and season with salt and pepper to taste.
- Spoon the filling back into the squash skins. Serve warm and enjoy!
Notes
- You can prep the filling while the squash bakes to save time.
- This recipe works great for meal prep or as a holiday main dish.
- Feel free to swap in other beans or greens based on what you have.
Nutrition
Calories: 450kcal | Carbohydrates: 92g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 2538mg | Fiber: 23g | Sugar: 20g | Vitamin A: 45236IU | Vitamin C: 101mg | Calcium: 279mg | Iron: 7mg