Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F.
- Halve the acorn squashes and remove the seeds. Lightly coat the insides with olive oil and season with salt and pepper.
- Position the squashes cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.
- While the squash is baking, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, sautéing until soft, about 5 minutes.
- Incorporate the minced garlic, cumin, and chili powder, stirring for another minute.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, and the sautéed onion and pepper mixture. Season with salt and pepper.
- Once the acorn squashes are tender, flip them over so the cut sides are facing up. Fill each half with the quinoa mixture and sprinkle cheese on top.
- Return the filled squashes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Allow to cool slightly before garnishing with fresh cilantro if desired.
Notes
- For a spicy twist, add diced jalapeños.
- Swap quinoa for brown rice for a different texture.
- Enhance with avocado slices or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg