I decided to make stuffed butternut squash last week and it turned out great! It's extremely healthy and I couldn't even finish half of it because it's so filling. The butternut squash does take a while to cook but everything else is pretty quick!
1 Butternut Squash
1 cup of rice
Cilantro (as much as you prefer)
1 can of corn
1 can of black beans
1/2 cup of salsa
1 1/2 cup of chicken broth
2 tsp of garlic powder
1 1/2 tsp Cumin
1 tsp chili powder
Pink Himalayan Salt + Pepper
The first thing I did was cut the squash in half and scoop out the seeds. I then melted a tablespoon of coconut oil and rubbed it all over the halves. I sprinkled pink HImilayan salt and pepper on the tops. I heated the oven to 420 degrees and let them cook for about 55 minutes. Pictures of ingredients that I used are down below!
I wanted to make my own salsa and guacamole but didn't have time so I picked some up at Trader Joe's. Both were SO good! You have to try them! I'm sadly not a fan of spicy food so I got the mild salsa, but they do have spicier salsas available.
I cooked a cup of rice with two cups of water and let it sit for 20 minutes or until it was soft. I added all of the ingredients after and let everything cook for about 15 minutes. The cup of chicken broth helps to keep the rice from burning while it's mixing with the other ingredients. It's okay if your rice isn't fully cooked when you add the rest of the ingredients. It will cook through by the end. I added some salsa to the mixture to add some more flavor.
After everything was cooked, I scooped out some of the butternut squash to make room for the mixture. I made sure to leave a good layer of the squash in there. I added the mixture and cooked everything together in the oven at 420 degrees for 15 minutes.
Lastly, I topped it off with some guacamole. cilantro and salsa. And voila, here is the finished masterpiece! ;)
Please leave a comment telling me what your favorite recipe is this summer!
Have a blessed day!