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
Scale
- 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