Description
This Stuffed Acorn Squash recipe is a delightful and wholesome fall dish featuring roasted acorn squash filled with a savory quinoa, black bean, and vegetable mixture. Topped with melted cheese and fresh cilantro, it offers a perfect balance of flavors and nutrients, making it an ideal vegetarian main course or side dish.
Ingredients
Scale
Squash
- 2 medium acorn squashes
- 2 tablespoons extra virgin olive oil (divided)
- Salt and pepper to taste
Filling
- 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
Topping
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the acorn squashes.
- Prepare the Squash: Carefully halve the acorn squashes and scoop out the seeds. Lightly coat the insides with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the Squash: Place the acorn squash halves cut-side down on a baking sheet. Roast in the preheated oven for 25-30 minutes until they become tender when pierced with a fork.
- Sauté Vegetables: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, and chili powder. Cook for an additional minute to release the flavors.
- Mix Filling: In a large mixing bowl, combine the cooked quinoa, rinsed black beans, sweet corn, and the sautéed onion and pepper mixture. Season with salt and pepper to taste and mix thoroughly.
- Stuff the Squash: Remove the roasted squash from the oven and carefully flip them so the cut sides are facing up. Fill each half evenly with the quinoa and vegetable filling, pressing it down lightly.
- Add Cheese and Bake Again: Sprinkle shredded cheese over the stuffed squash halves. Return them to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Allow the stuffed squash to cool slightly. Garnish with fresh cilantro leaves if desired and serve warm.
Notes
- You can substitute quinoa with cooked rice or couscous if preferred.
- For a vegan option, omit the cheese or use a plant-based cheese alternative.
- Make sure to rinse canned black beans thoroughly to reduce sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in the oven at 350°F for 15-20 minutes until warmed through and cheese is melty.
