Stuffed Acorn Squash

Why Make This Recipe

Stuffed acorn squash is a delicious and healthy meal that is perfect for any occasion. This recipe is great for vegetarians and meat-eaters alike. The combination of quinoa, black beans, and corn creates a filling and nutritious stuffing that pairs beautifully with the sweet, roasted squash. It’s not only tasty but also colorful and appealing, making it a fantastic dish for holidays or family gatherings.

How to Make Stuffed Acorn Squash

Ingredients

• 2 acorn squashes
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Directions

1. Preheat oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
2. Place the squashes cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
4. Once the squashes are done, carefully flip them over and fill each half with the quinoa mixture.
5. If desired, sprinkle shredded cheese on top of the filling.
6. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

How to Serve Stuffed Acorn Squash

You can serve stuffed acorn squash as a main dish or a side dish. It pairs well with a light salad or is perfect on its own. You can also serve it with a dollop of sour cream or a squeeze of fresh lime juice for extra flavor.

How to Store Stuffed Acorn Squash

To store leftovers, let the stuffed acorn squash cool completely. Place them in an airtight container and keep them in the fridge for up to 3 days. You can also freeze the stuffed squash for up to 2 months. To reheat, warm them in the oven or microwave until heated through.

Tips to Make Stuffed Acorn Squash

• Be sure to roast the squash until it is tender; this makes it easier to scoop out the filling later.
• Feel free to adjust the spices to your taste; add more chili powder for extra heat, or include your favorite herbs.
• Use different types of beans or grains for variety; chickpeas or lentils work well too!

Variation

You can add cooked ground meat or sausage to the quinoa mixture if you’d like a non-vegetarian option. Additionally, using different cheeses like feta or goat cheese can change the flavor profile nicely.

FAQs

Can I make stuffed acorn squash ahead of time?

Yes, you can prepare the acorn squash and the filling in advance. Assemble the dishes and store them in the fridge until you are ready to bake.

What can I serve with stuffed acorn squash?

Stuffed acorn squash goes well with a side salad, roasted vegetables, or even a hearty soup.

Is this recipe gluten-free?

Yes! This stuffed acorn squash recipe is naturally gluten-free as long as you make sure that any packaged items, like the quinoa and beans, are labeled gluten-free.

Stuffed Acorn Squash

---

• Author: recipechangegmail-com
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delicious, healthy stuffed acorn squash dish filled with quinoa, black beans, and corn, perfect for vegetarians and meat-eaters alike.

---

Ingredients

Scale 1x2x3x

• 2 acorn squashes
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
2. Place the squashes cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
4. Once the squashes are done, carefully flip them over and fill each half with the quinoa mixture.
5. If desired, sprinkle shredded cheese on top of the filling.
6. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Notes

To store leftovers, let the stuffed acorn squash cool completely. Place in an airtight container and keep in the fridge for up to 3 days. Can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 30mg