33+ Irresistible Italian Black Bean Recipes to Try Today

Italian cuisine is known for its rich, flavorful dishes that often combine fresh, wholesome ingredients.

While pasta, pizza, and olive oil might be the first to come to mind, there’s another ingredient that’s slowly gaining popularity in Italian kitchens: black beans.

Known for their heartiness and nutritional benefits, black beans are making their mark in traditional Italian recipes, adding a unique twist to familiar favorites.

In this blog, we’ll explore 10 delicious and healthy Italian black bean recipes that you can easily recreate at home.

From savory pastas to hearty soups and even salads, these dishes offer a perfect blend of Italian flavors with the nutritious goodness of black beans

33+ Irresistible Italian Black Bean Recipes to Try Today

Incorporating black beans into your Italian cooking can be both a delightful and nutritious way to enhance your meals.

Whether you’re preparing a comforting soup, a fresh salad, or a hearty pasta, these recipes prove that black beans are a versatile and flavorful addition to Italian dishes.

Not only do they bring a rich texture and a boost of protein to your meals, but they also offer a chance to experiment with new flavors while staying true to the spirit of Italian cuisine.

So, the next time you’re looking to try something different, consider adding black beans to your Italian repertoire – your taste buds will thank you!

Italian Black Bean Salad with Avocado and Olive Oil

simple yet flavorful Italian-inspired black bean salad is a perfect low-carb keto lunch option. Packed with protein from the black beans and healthy fats from avocado, it’s a satisfying and filling dish. The addition of fresh basil, olive oil, and a touch of balsamic vinegar brings the Mediterranean flavors to life.

Ingredients

• 1 cup cooked black beans (or canned, rinsed and drained)
• 1 ripe avocado, diced
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp balsamic vinegar
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 tbsp pine nuts (optional, for crunch)

Instructions

1. In a large bowl, combine the black beans, avocado, cherry tomatoes, and fresh basil.
2. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Top with pine nuts if desired for added texture.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

his Italian black bean salad with avocado is the perfect quick, low-carb lunch that combines the richness of beans and avocado with the zest of Italian flavors. It’s light, nutritious, and keeps you full without the extra carbs, making it a great keto-friendly meal. Perfect for a sunny afternoon or a quick office lunch, this dish also stores well in the fridge for a day or two.

zucchini Noodles with Italian Black Bean Pesto

This recipe offers a keto twist on traditional pasta by using zucchini noodles instead. The black bean pesto provides a rich, creamy texture while keeping the dish low-carb. A blend of garlic, lemon, olive oil, and basil gives the pesto a fresh, zesty Italian flavor that pairs wonderfully with the zucchini noodles.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup cooked black beans
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup pine nuts (optional, for garnish)

Instructions

1. Start by preparing the zucchini noodles using a spiralizer or julienne peeler. Set them aside.
2. In a food processor, combine the black beans, basil, olive oil, lemon juice, garlic, Parmesan cheese, salt, and pepper. Blend until smooth, adding water as needed to reach a pesto-like consistency.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until they soften slightly but remain firm.
4. Add the black bean pesto to the noodles and toss to coat evenly.
5. Serve with a sprinkle of pine nuts and extra Parmesan on top if desired.

Zucchini noodles with Italian black bean pesto is a delicious, keto-friendly lunch that’s packed with flavor and nutrients. The creamy pesto coats the noodles beautifully, providing the satisfaction of traditional pasta without the carbs. This dish is ideal for anyone seeking a low-carb, satisfying meal that doesn’t compromise on taste or texture. It’s a refreshing, healthy, and filling option for a light yet indulgent lunch.

Baked Italian Black Bean Meatballs

These Italian-inspired black bean meatballs are a hearty, satisfying keto lunch. The black beans act as a base, combined with ground turkey (or beef) to create a protein-packed, low-carb alternative to traditional meatballs. With a blend of Italian herbs, Parmesan, and garlic, these meatballs are flavorful, savory, and easy to make.

Ingredients

• 1 cup cooked black beans, mashed
• 1 lb ground turkey (or ground beef)
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Salt and pepper to taste
• Olive oil for greasing
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
2. In a large bowl, combine the mashed black beans, ground turkey, Parmesan cheese, almond flour, egg, garlic, oregano, basil, salt, and pepper.
3. Mix everything together until fully incorporated. Roll the mixture into small meatballs, about 1-1.5 inches in diameter.
4. Arrange the meatballs on the baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
5. Garnish with fresh parsley and serve with a side of sautéed spinach or a simple salad.

These baked Italian black bean meatballs offer a delicious and healthy alternative to traditional meatballs. With the perfect balance of protein and fiber from black beans, they make a filling keto lunch option that’s low in carbs but full of flavor. The combination of Italian herbs and Parmesan ensures each bite is packed with savory goodness. Serve them with a side of vegetables or a fresh salad to round out the meal, making it a versatile, satisfying choice for anyone following a low-carb lifestyle.

Italian Black Bean and Sausage Skillet

This hearty Italian black bean and sausage skillet is a one-pan wonder, perfect for a quick and satisfying keto lunch. The combination of spicy sausage, savory black beans, and vibrant bell peppers makes this dish a flavorful meal that’s both filling and low in carbs. With a sprinkle of fresh parsley and a squeeze of lemon, it’s a refreshing yet hearty lunch option.

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 cup cooked black beans
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional for added heat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Juice of 1 lemon

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through (about 5-7 minutes).
2. Add the garlic, bell peppers, and onion to the skillet. Sauté for another 3-4 minutes, until the vegetables begin to soften.
3. Stir in the black beans, oregano, red pepper flakes, salt, and pepper. Cook for another 3-4 minutes, allowing everything to heat through.
4. Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.
5. Serve immediately for a warm, comforting lunch.

The Italian Black Bean and Sausage Skillet is a great low-carb keto lunch choice. The savory sausage pairs perfectly with the black beans and colorful bell peppers, creating a flavorful and filling dish. The addition of lemon and fresh parsley brightens the rich flavors, making it a delightful and balanced meal. It’s quick to prepare and packed with protein, making it an ideal choice for those following a keto diet without sacrificing taste.

Keto Italian Black Bean Stuffed Mushrooms

These Keto Italian Black Bean Stuffed Mushrooms offer a low-carb alternative to traditional stuffed mushrooms, combining the earthy flavors of large mushrooms with black beans, herbs, and Parmesan cheese. Baked until golden and bubbly, these stuffed mushrooms make for a savory, satisfying lunch option that’s perfect for those following a keto or low-carb diet.

Ingredients

• 8 large portobello mushrooms, stems removed
• 1 cup cooked black beans, mashed
• 1/4 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese, shredded
• 2 tbsp fresh basil, chopped
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. In a bowl, combine the mashed black beans, Parmesan cheese, mozzarella, basil, garlic powder, oregano, salt, and pepper. Mix until fully incorporated.
3. Spoon the black bean mixture into each mushroom cap, pressing it down gently.
4. Drizzle the tops of the stuffed mushrooms with a little olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
5. Serve hot, garnished with extra fresh basil if desired.

Keto Italian Black Bean Stuffed Mushrooms are an excellent low-carb lunch that packs a punch of Italian flavor. The combination of creamy, cheesy filling with the earthy mushroom base creates a satisfying bite, while the black beans add protein and fiber. This recipe is simple to prepare and perfect for a cozy, low-carb meal. The stuffed mushrooms are also a great option for meal prep or a light lunch that doesn’t compromise on taste.

Italian Black Bean and Spinach Frittata

This Italian Black Bean and Spinach Frittata is a protein-packed, keto-friendly meal that’s perfect for lunch. The creamy eggs are loaded with black beans, spinach, and Italian herbs, making it a nutritious and savory option. It’s a versatile dish that can be served hot or cold, ideal for meal prep or a quick, satisfying lunch.

Ingredients

• 6 large eggs
• 1 cup cooked black beans
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a round baking dish with olive oil.
2. In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Stir in the black beans and chopped spinach until evenly distributed.
4. Pour the mixture into the prepared baking dish and bake for 20-25 minutes, or until the eggs are set and the top is golden brown.
5. Garnish with fresh basil and serve immediately, or allow to cool for later.

The Italian Black Bean and Spinach Frittata is a fantastic low-carb lunch that’s not only filling but also bursting with Italian-inspired flavors. It’s rich in protein, making it an excellent choice for anyone following a keto lifestyle. Whether served hot or cold, this frittata is perfect for meal prep and can easily be enjoyed throughout the week. It’s a versatile and satisfying dish that pairs well with a light salad or as a standalone lunch.

Italian Black Bean and Ricotta Stuffed Peppers

Italian Black Bean and Ricotta Stuffed Peppers are a perfect low-carb keto lunch option that’s bursting with editerranean flavors. The combination of black beans, ricotta cheese, and Italian herbs, all nestled in a tender bell pepper, creates a delicious, filling meal that’s both healthy and satisfying. This dish is ideal for meal prep or a quick, light lunch that doesn’t sacrifice taste.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked black beans
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers on a baking sheet lined with parchment paper.
2. In a bowl, mix together the black beans, ricotta cheese, Parmesan cheese, basil, oregano, garlic powder, salt, and pepper until fully combined.
3. Spoon the black bean and ricotta mixture into each bell pepper half, pressing gently to pack the filling.
4. Drizzle the peppers with olive oil and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.
5. Remove from the oven, garnish with fresh parsley, and serve immediately.

The Italian Black Bean and Ricotta Stuffed Peppers are a savory, satisfying, and low-carb meal perfect for a keto lunch. The creamy ricotta blends wonderfully with the hearty black beans, and the bell peppers provide a fresh, slightly sweet contrast. This dish is a great way to enjoy a Mediterranean-inspired lunch that is nutritious, filling, and easy to prepare. Whether as a standalone meal or paired with a salad, these stuffed peppers make for a deliciously wholesome choice.

Italian Black Bean and Eggplant Gratin

The Italian Black Bean and Eggplant Gratin is a savory, low-carb keto dish that layers tender eggplant with black beans and a blend of Italian seasonings. Baked until golden and bubbling, this gratin offers the comfort of a casserole without the carbs. It’s a hearty yet healthy lunch that’s full of rich flavors, making it a perfect keto-friendly meal.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup cooked black beans
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Arrange a layer of eggplant slices at the bottom of the baking dish. Top with a spoonful of black beans, a sprinkle of oregano, garlic powder, salt, and pepper.
3. Repeat the layers, adding more eggplant, black beans, and seasonings, until all ingredients are used up.
4. Sprinkle the grated Parmesan and shredded mozzarella evenly over the top.
5. Bake for 25-30 minutes, or until the eggplant is tender and the cheese is melted and golden brown.
6. Garnish with fresh basil before serving.

This Italian Black Bean and Eggplant Gratin is a wonderful low-carb, keto-friendly alternative to traditional gratins. The layers of tender eggplant, hearty black beans, and gooey cheese create a comforting and satisfying meal. This dish is perfect for lunch, offering a balance of protein and fiber while being rich in flavor. It’s an ideal way to enjoy Mediterranean-inspired ingredients without the carbs, and it’s sure to please even those who aren’t following a keto diet.

Keto Italian Black Bean Soup

This Keto Italian Black Bean Soup is a hearty and satisfying low-carb lunch option. Packed with protein-rich black beans, vegetables, and Italian herbs, it’s a comforting and filling soup that doesn’t skimp on flavor. With a rich tomato base and a hint of garlic and basil, this soup is perfect for a chilly day or a light, yet filling, keto-friendly meal.

Ingredients

• 1 cup cooked black beans
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth (or chicken broth)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the diced tomatoes, black beans, vegetable broth, oregano, basil, garlic powder, salt, and pepper. Bring to a simmer.
3. Reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld together. Use an immersion blender to blend the soup to your desired consistency (or blend in batches in a regular blender).
4. Serve hot, garnished with fresh parsley.

The Keto Italian Black Bean Soup is a satisfying and nutritious option for a low-carb lunch. The black beans provide a hearty base, while the blend of tomatoes, garlic, and Italian herbs infuses the soup with rich, savory flavors. Whether you choose to leave it chunky or blend it smooth, this soup is a perfect way to enjoy a comforting meal while sticking to your keto diet. It’s easy to make and perfect

Italian Black Bean and Chicken Casserole

The Italian Black Bean and Chicken Casserole is a one-pan keto-friendly dish that combines tender chicken with black beans, tomatoes, and mozzarella cheese. It’s an easy-to-make, savory meal that’s perfect for lunch or dinner. The layers of chicken, beans, and melted cheese create a comforting, protein-packed casserole that fits perfectly into a low-carb lifestyle.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cooked black beans
• 1 can (14 oz) diced tomatoes
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing
• Fresh basil or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a bowl, combine the shredded chicken, black beans, diced tomatoes, basil, garlic powder, oregano, salt, and pepper. Mix well.
3. Pour the mixture into the prepared baking dish, spreading it evenly.
4. Top with shredded mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes, or until the casserole is bubbling and the cheese is golden and melted.
6. Garnish with fresh basil or parsley before serving.

This Italian Black Bean and Chicken Casserole is a comforting and flavorful low-carb lunch option. With its cheesy, savory goodness, it provides a satisfying and filling meal. The combination of shredded chicken, black beans, and Italian herbs makes it a delicious keto-friendly choice that’s easy to prepare and perfect for meal prep. Whether served with a side salad or on its own, this casserole will keep you full and satisfied throughout the day.

Italian Black Bean and Cauliflower Rice Stir-Fry

This Italian Black Bean and Cauliflower Rice Stir-Fry is a vibrant, low-carb keto lunch that combines the goodness of cauliflower rice with black beans, Italian seasonings, and fresh vegetables. It’s a quick, one-pan dish that’s full of flavor, making it a great choice for anyone following a keto or low-carb lifestyle.

Ingredients

• 1 cup cooked black beans
• 2 cups cauliflower rice
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the garlic, bell pepper, and zucchini, and sauté for 3-4 minutes until softened.
2. Add the cauliflower rice to the skillet and stir well to combine. Cook for another 5-6 minutes, allowing the cauliflower rice to soften.
3. Stir in the black beans, cherry tomatoes, basil, oregano, salt, and pepper. Cook for an additional 3-4 minutes, ensuring everything is heated through.
4. Remove from heat and garnish with fresh parsley or basil and a sprinkle of grated Parmesan cheese if desired.
5. The Italian Black Bean and Cauliflower Rice Stir-Fry is a fantastic keto-friendly lunch that’s not only delicious but also quick to prepare. The cauliflower rice is a perfect low-carb substitute for regular rice, while the black beans add protein and fiber. The combination of fresh vegetables and Italian spices brings a Mediterranean flair to this simple stir-fry, making it a satisfying and healthy lunch option. It’s light but filling and perfect for a low-carb meal on the go.

Italian Black Bean and Shrimp Skewers

These Italian Black Bean and Shrimp Skewers are a perfect low-carb, keto-friendly lunch option that’s both flavorful and fun to eat. Grilled shrimp are paired with black beans and Mediterranean vegetables, all marinated in Italian herbs and olive oil. These skewers are an easy-to-make, protein-packed lunch that’s bursting with savory flavors and perfect for grilling season or a quick meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup cooked black beans
• 1/2 red onion, sliced
• 1 bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Add the shrimp, onion, bell pepper, and zucchini to the marinade, mixing well to coat.
2. Thread the shrimp, black beans, onion, pepper, and zucchini onto skewers, alternating the ingredients.
3. Preheat the grill or a grill pan over medium heat. Grill the skewers for 3-4 minutes per side or until the shrimp are pink and cooked through.
4. Serve the skewers with a squeeze of fresh lemon and a sprinkle of chopped parsley.

Italian Black Bean and Shrimp Skewers offer a light, flavorful, and keto-friendly lunch. The combination of grilled shrimp, black beans, and Mediterranean vegetables creates a balanced and satisfying meal that’s perfect for those on a low-carb diet. The simple Italian-inspired marinade enhances the natural flavors of the ingredients, making each bite a delicious experience. These skewers are easy

Italian Black Bean and Avocado Salad

This Italian Black Bean and Avocado Salad is a refreshing and nutrient-packed keto lunch option that combines the creamy goodness of avocado with the heartiness of black beans and the bright flavors of Italian herbs. It’s a simple, no-cook dish that’s perfect for a quick, healthy lunch. With the addition of tomatoes, red onion, and a light olive oil dressing, this salad is as flavorful as it is satisfying.

Ingredients

• 1 cup cooked black beans
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions

1. In a large bowl, combine the black beans, diced avocado, cherry tomatoes, red onion, and fresh basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are well coated.
4. Squeeze fresh lemon juice on top if desired and serve immediately.

This Italian Black Bean and Avocado Salad is a simple yet flavorful keto-friendly lunch. The creamy avocado pairs wonderfully with the hearty black beans, while the fresh tomatoes, onion, and basil add a burst of brightness. The olive oil and red wine vinegar dressing gives it a Mediterranean touch, making it a satisfying and refreshing option. Perfect for a light lunch or as a side dish, this salad is quick to prepare, packed with healthy fats, and full of vibrant flavors.

Italian Black Bean and Zucchini Frittata

The Italian Black Bean and Zucchini Frittata is a protein-packed, low-carb meal that’s perfect for lunch. With eggs, zucchini, and black beans, this frittata is light yet filling, offering a savory, Mediterranean-inspired flavor. It’s a versatile dish that can be enjoyed hot or cold, making it an excellent choice for meal prep.

Ingredients

• 6 large eggs
• 1 cup cooked black beans
• 1 medium zucchini, diced
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced zucchini and cook until softened, about 3-4 minutes.
3. In a bowl, whisk together the eggs, black beans, Parmesan cheese, mozzarella cheese, basil, oregano, salt, and pepper.
4. Pour the egg mixture into the skillet with the zucchini. Cook over medium heat for 2-3 minutes, just until the edges begin to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and golden brown on top.
6. Allow the frittata to cool slightly before slicing and serving.

The combination of black beans, zucchini, and cheese creates a hearty and flavorful dish that’s perfect for meal prep or a quick lunch. This frittata is not only low in carbs but also versatile enough to be served hot or cold, making it ideal for on-the-go meals. It’s a great way to incorporate more vegetables into your diet while enjoying a delicious, Mediterranean-inspired meal.

Italian Black Bean and Sausage Stuffed Acorn Squash

This Italian Black Bean and Sausage Stuffed Acorn Squash is a comforting, low-carb keto dish that combines the sweetness of roasted acorn squash with savory Italian sausage, black beans, and a blend of herbs. The combination of flavors is both rich and satisfying, making this stuffed squash a hearty lunch that’s perfect for fall and winter months.

Ingredients

• 2 acorn squash, halved and seeded
• 1 lb Italian sausage (mild or spicy)
• 1 cup cooked black beans
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Drizzle the halved acorn squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender.
2. While the squash is roasting, heat a skillet over medium heat. Add the Italian sausage and cook until browned and crumbled, about 7-8 minutes. Drain excess fat if necessary.
3. Stir in the black beans, oregano, garlic powder, salt, and pepper, and cook for another 3-4 minutes until everything is heated through.
4. Once the squash is done roasting, carefully scoop out a bit of the flesh from the center to create space for the filling.
5. Stuff the acorn squash halves with the sausage and black bean mixture, then top with Parmesan and mozzarella cheese.
6. Return the stuffed squash to the oven and bake for an additional 10-12 minutes, until the cheese is melted and golden.
7. Garnish with fresh parsley before serving.

The Italian Black Bean and Sausage Stuffed Acorn Squash is a delicious and satisfying keto lunch that combines savory sausage and black beans with the natural sweetness of roasted squash. The cheese adds a creamy richness to the dish, while the Italian herbs enhance the Mediterranean flavors. This meal is filling, low in carbs, and perfect for a cozy lunch that feels indulgent but stays within your keto guidelines. It’s a great way to enjoy seasonal produce and Mediterranean-inspired flavors in a simple, one-dish meal

Note: More recipes are coming soon