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!
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