Stuffed Butternut Squash

Stuffed Butternut Squash

Serves 2


  • 1 Large Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 8 oz can Black beans
  • 1/2 Cup Quinoa
  • 1 Cup Wild Rice (or any rice of your choice)
  • 1 Avocado
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste


Cilantro Cashew Sauce:

  • 1 Cup Raw Cashew
  • 1/2 Bunch Fresh Cilantro
  • 2 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Water (from cashews)
  • Optional; 1 teaspoon of chili pepper flakes



  • Boil 2 cups of water and add 1 cup of cashews to the water. Turn off heat, cover and set aside.
  • Preheat the oven to 375 F
  • Cook rice and quinoa according to the packaging.
  • Wash and cut the butternut squash in half down the center long ways. Take out the seeds using a spoon. Leave the skin on.
  • Lay the squash on parchment papper over a cookie sheet.
  • Drizzle 1 tablespoon of oil over the butternut squash (face up). Bake for 35 to 40 minutes.
  • Take squash out and let cool. Using a spoon scrap long ways down the squash creating a crevasse big enough to lay all the stuffings down in.
  • Take the butternut squash you have scraped out and place it in a bowl.
  • Drain and rinse your back beans. Add black beans, rice and quinoa in the bowl with the butternut squash filling. Add garlic powder, salt and pepper. Mix well.
  • Take the filling and pack each half of the butternut squash full.
  • Bake for another 20 to 25 minutes.



  1. Add 1 cup cashews from the water to a bullet or blender with 1/2 cup of the water from the cashews.
  2. Add oil, garlic and cilantro. Blend well.
  3. If too thick, add more water.
  4. Add salt, pepper, and chili pepper flakes.


Add, avocado, cilantro cashew sauce on top and enjoy!

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