Quinoa Black Bean Stuffed Spaghetti Squash is simple to make, loaded with plant based protein and everyone's favorite dish!
This was so amazing and filling I just had to share it with you! This dish has a beautiful presentation and looks difficult, but its very easy. The quinoa and black beans add plant-based protein so even the biggest carnivores won't miss the meat.
Spaghetti squash has such a wonderful, crunchy texture. I love to add it to my dishes to mix up my dinner routine.
Quinoa Black Bean Stuffed Spaghetti Squash
Quinoa Black Bean Stuffed Spaghetti Squash is simple to make, loaded with plant based protein and everyone's favorite dish!
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Servings: 4 servings
Calories: 275kcal
Ingredients
- 1 medium spaghetti squash cleaned
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can BPA free black beans
- 1 can BPA free tomatoes I used tomatoes with jalapenos, drained
- 1 tablespoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons cheddar cheese shredded (optional)
- hot sauce to taste optional
Instructions
- Preheat oven to 350 degrees. Pierce spaghetti squash with fork or knife several times. Place on baking sheet lined with aluminum foil and bake for 60 minutes.
- While squash is roasting, place vegetable broth into saucepan and bring to a boil.
- Add quinoa, reduce heat to low, cover and simmer for 15-20 minutes until all liquid is absorbed.
- Add black beans, tomatoes, cumin, chili pepper and cayenne pepper. Mix well to combine.
- Remove squash .from oven and let sit for 15 minutes.
- Cut squash in half, lengthwise and scoop out seeds.
- With a fork, shred inside of squash into noodles and place in same saucepan with quinoa mixture. Mix well until thoroughly combined.
- Add quinoa mixture to empty squash shell. Sprinkle shredded cheese on top and place under broiler for 2-3 minutes until cheese is melted. Serve immediately. ENJOY!
Notes
To store, place in an airtight container in teh refrigerator for up to 5 days.
Nutrition
Calories: 275kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 569mg | Potassium: 542mg | Fiber: 7g | Sugar: 8g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 4mg
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**Remember if you add the cheese then it's no longer vegan 🙂 Cheese is OPTIONAL
Ina
This is such a great dish! Even the picky liked it! Keeping this!
Meryll
Quick, easy and healthy. Just made this, and it's a winner! The squash adds a subtle sweetness, while the quinoa and beans provide heartiness. Spiced just right with a kick of hot sauce!
Lauren Kelly
Thank you SO much!! This is one of my favorite recipes, I am so happy you loved it too!
Lisa
I can't seem to find the actual recipe for the Quinoa and Black Bean Stuffed Spaghetti Squash. It looks delicious though, and I'd love to make it!
lauren.kelly
Hi Lisa! I think there was something going with a plug-in on my blog, but it's there now! I hope you like it! 🙂
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