Veggie, Rice & Bean Stuffed Butternut Squash

This recipe is quick, tasty, and nutritious. Everyone wins :)



  • Half of a butternut squash
  • 1/3 C brown rice (cooked — I used the 90 second kind!)
  • 1/2 C beans, rinsed and drained (I used garbanzo)
  • Chopped veggies (I used tomato, green pepper, zucchini, and a handful of fresh spinach)
  • 1 clove garlic, diced
  • Olive oil
  • Chili powder & coriander
  • Tomato sauce (optional)
  • Grated parmesan cheese (optional)


Cut a butternut squash in half. Place half of it on a plate, inside down, and pop it in the microwave for about 8 minutes.

While the squash is cooking, sauté the garlic, a drizzle of olive oil, and the chopped veggies in a pan.

After a minute or two, add in the beans and rice, and however much of the chili powder and coriander spices you want to use.

Mix it all around in the pan a couple times until it’s warmed through.


Throw it all on top of your cooked butternut squash…

And then top with tomato sauce and a sprinkle of parmesan cheese, if desired (though I don’t know why you wouldn’t desire such things ;) ).




Click here for the original post with more pictures!

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