Description
A delicious, healthy stuffed acorn squash dish filled with quinoa, black beans, and corn, perfect for vegetarians and meat-eaters alike.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
- Once the squashes are done, carefully flip them over and fill each half with the quinoa mixture.
- If desired, sprinkle shredded cheese on top of the filling.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- 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