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Chili-Stuffed Butternut Squash
Every January, I crave savory, comforting foods that nourish my body and help me get back on track after the holidays. This Chili Stuffed Butternut Squash is so flavorful and filling.
And since this dish is a veggie stuffed with lots of veggies—and juicy ground turkey flavored with chipotle and other warming spices!—it’s fixing to be your favorite new weeknight staple. The butternut squash gets so tender and sweet as it roasts, the perfect complement to the gentle heat of the filling — I love to top mine with a little fresh parsley and rich, cooling avocado to round out every bite for pure, clean eating joy!
Chili-Stuffed Butternut Squash
Serves: 4
Ingredients:
2 butternut squash, halved, seeds scooped and discarded
½ cup of quinoa, or 1 cup leftover quinoa, lentils, or brown rice
2 tablespoons olive oil
1 pound ground chicken
1 tsp of chili powder
1 tsp cumin
½ garlic powder
½ tsp onion powder
1 15 oz can of organic black beans, rinsed and drained
1 15 oz can of fire roasted tomatoes
2 chipotle in adobo, plus 4 tablespoons of their liquid
1 cup of corn kernels, frozen and thawed of fresh, sliced off the cob
1 bunch of cilantro
1 avocado
1 lime, cut into quarters
Instructions:
•Preheat oven to 400F. Place butternut squash on baking sheet lined with parchment paper, cut side down. Bake for 55-60 minutes until flesh is fork tender and beginning to brown in places.
•While squash is roasting, prepare the quinoa according to package instructions. Remove from heat and set aside.
•Heat the olive oil in a large skillet over medium high heat. Add the ground meat, season with spices and ½ teaspoon of salt, and and sauté for 5 minutes, using a wooden spoon to break the meat up into bite-sized crumbles. Add black beans, fire roasted tomatoes, and chipotle with their sauce, stir to combine, and bring to a simmer; cook 2-3 minutes until liquid reduces. Use the wooden spoon to break apart any large chipotle pieces and distribute. Add quinoa and corn, stir to combine and cook just to reheat over medium-low. Set aside.
•When squash is done roasting, remove from oven. If you feel like it, you can scoop a bit of the squash out of the top part to create a well to fill with the chicken and bean mix. Or just scoop into the bowl of the squash and enjoy! This filling is also great with spaghetti squash for an even lighter take.
•Serve topped with cilantro and avocado (optional) and a fresh squeeze of lime.
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