Description
Experience the warmth of autumn with this delightful stuffed acorn squash, filled with quinoa, black beans, and vibrant veggies.
Ingredients
Scale
- 2 acorn squashes
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Bake for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they are translucent and fragrant.
- Add the diced bell pepper, corn, cooked quinoa, black beans, cumin, salt, and pepper to the skillet. Stir to combine and cook for 5-7 minutes until heated through.
- Remove the squashes from the oven, flip them over, and fill each half generously with the quinoa mixture.
- Return the stuffed acorn squashes to the oven for an additional 10 minutes to meld the flavors and warm through.
- Garnish with fresh cilantro before serving to add a pop of color and freshness.
Notes
Feel free to customize the filling with your favorite vegetables or grains.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg