Stuffed Acorn Squash is a delightful dish that perfectly embodies the warmth and comfort of the fall season. This recipe features sweet, tender acorn squash filled to the brim with a vibrant mix of quinoa, black beans, corn, and bell peppers, seasoned to perfection. It’s not only a feast for the eyes but also for the palate, offering a wonderful blend of flavors and textures. Whether you’re hosting a gathering or seeking a cozy family dinner, Stuffed Acorn Squash is sure to impress.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 270
- Protein: 10 grams
- Carbohydrates: 45 grams
- Fat: 7 grams
- Fiber: 8 grams
- Sugar: 2 grams
- Sodium: 350 mg
Why Make This Stuffed Acorn Squash
There are countless reasons to make Stuffed Acorn Squash a staple in your kitchen. Firstly, it’s an exceptionally healthy meal option packed with plant-based protein and fiber from quinoa and beans, making it filling without the heavy calories. The natural sweetness of the acorn squash complements the savory filling beautifully, offering a balance of flavors that is hard to resist. Additionally, this dish is very versatile—feel free to adapt it based on what you have on hand or your dietary preferences.
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 fresh
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds using a spoon. This will create enough space for the delicious filling.
Step 2: Seasoning
Brush the insides of the squash halves with olive oil and sprinkle with salt and pepper. This adds flavor to the squash, enhancing its natural sweetness during roasting.
Step 3: Baking
Place the halves cut-side down on a baking sheet and roast them in the preheated oven for 25-30 minutes until tender. The squash should be easily pierced with a fork when done.
Step 4: Mixing
In a large bowl, combine the cooked quinoa, black beans, corn, chopped red bell pepper, cumin, chili powder, and additional salt and pepper to taste. Mix everything thoroughly to ensure all the flavors meld together nicely.
Step 5: Stuffing
Once the squash is done roasting, carefully flip them over and fill each half generously with the quinoa mixture. Pack it in well; it’s okay to pile it a little high.
Step 6: Final Baking
Return the stuffed squash to the oven and bake for an additional 10 minutes. This warms up the filling and allows the flavors to blend, resulting in a deliciously satisfying meal.
Step 7: Garnishing
Garnish with fresh cilantro just before serving. This adds a lovely burst of freshness and color to your stuffed acorn squashes.
How to Serve Stuffed Acorn Squash
Stuffed Acorn Squash makes a stunning presentation on any dinner table. Serve it as a main dish alongside a crisp green salad for a complete meal, or offer it as a side dish to accompany roasted meats. It’s perfect for holiday gatherings, potlucks, or a cozy weeknight dinner.
How to Store Stuffed Acorn Squash
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 15 minutes or until warmed through. For longer storage, you can freeze the stuffed squashes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then foil for best results.
Expert Tips for Perfect Stuffed Acorn Squash
- Select squash: Look for acorn squashes that are heavy for their size and have a consistent dark green color. Avoid any with soft spots or blemishes.
- Quinoa cooking: Ensure your quinoa is cooked perfectly—fluffy and not mushy. Rinse it before cooking to remove its natural bitterness.
- Customize flavors: Feel free to add in other spices or ingredients like diced tomatoes, zucchini, or different beans based on what you enjoy or have available.
- Cheese lover’s option: For an extra layer of flavor, you can sprinkle cheese like feta or goat cheese on top of the filling before the final bake.
Delicious Variations
- Mediterranean Twist: Swap the black beans for chickpeas, add in diced eggplant, and finish with crumbled feta and a drizzle of olive oil.
- Mexican Flair: Include jalapeños in the filling for some heat, and top with avocado or sour cream before serving.
- Sweet & Savory: Mix in cranberries or chopped apples to the quinoa mixture for a touch of sweetness that contrasts delightfully with the savory squash.
Frequently Asked Questions
-
Can I use a different type of squash?
Yes, but keep in mind that cooking times may vary. Butternut and spaghetti squashes are delicious alternatives. -
What can I serve with Stuffed Acorn Squash?
Pair it with a fresh salad or grain-based dish like couscous or farro to add variety to the meal. -
Is this dish gluten-free?
Absolutely! This recipe is naturally gluten-free as it uses quinoa, making it a great option for those with dietary restrictions. -
How do I know when my squash is done?
You’ll know your squash is finished baking when it is tender enough to pierce with a fork and the flesh is easily scoopable. -
Can I prepare this ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge, then stuff and bake the squashes when you’re ready to serve.
Conclusion
Stuffed Acorn Squash is not just a meal; it’s an experience filled with flavor, comfort, and nutrition. This recipe is an excellent way to celebrate seasonal produce while delivering a dish that satisfies both the body and soul. Embrace the ease of preparation and the delightful taste as you bring this colorful dish to your table. Don’t hesitate to share this recipe with friends and family, and enjoy the satisfaction of creating something truly special. Happy cooking!
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Stuffed Acorn Squash
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish featuring tender acorn squash filled with a vibrant mix of quinoa, black beans, corn, and bell peppers, seasoned to perfection.
Ingredients
- 2 acorn squashes
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons 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 of the squash halves with olive oil and sprinkle with salt and pepper.
- Place the halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine quinoa, black beans, corn, red bell pepper, cumin, chili powder, and additional seasoning. Mix thoroughly.
- Once roasted, flip the squash halves and fill each half with the quinoa mixture, packing it well.
- Return stuffed squash to the oven and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg