Description
This Stuffed Acorn Squash recipe is a flavorful and hearty fall dish featuring roasted acorn squash halves filled with a savory quinoa, black bean, corn, and vegetable mixture, topped with melted cheese and fresh cilantro garnish. It’s a perfect vegetarian meal bursting with autumn flavors and a satisfying, nutritious filling.
Ingredients
Scale
Squash and Roasting
- 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 Oven: Preheat your oven to 400°F to prepare for roasting the acorn squash.
- Prepare Squash: Halve the acorn squashes lengthwise and carefully remove the seeds from the cavity.
- Season Squash: Lightly coat the insides of the squash halves with 1 tablespoon of olive oil and season with salt and pepper to taste.
- Roast Squash: Place the squash halves cut-side down on a baking sheet and roast in the oven for 25-30 minutes, or until they become tender when pierced with a fork.
- Sauté Vegetables: While the squash is roasting, 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 soft and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional minute to release their aromas.
- Combine Filling: In a mixing bowl, combine the cooked quinoa, rinsed black beans, corn, and the sautéed onion and pepper mixture. Season with salt and pepper to taste and mix well.
- Fill Squash: Remove the roasted squash from the oven and carefully flip the halves so the cut sides face up. Fill each half evenly with the quinoa mixture, pressing down gently to pack the filling.
- Add Cheese: Sprinkle shredded cheese evenly over the top of each stuffed squash half.
- Bake Again: Return the stuffed squashes to the oven and bake for another 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the stuffed squash to cool for a few minutes, then garnish with fresh cilantro if desired before serving.
Notes
- Use cooked quinoa prepared ahead to save time.
- Sweet corn can be fresh, frozen, or canned based on availability.
- For a vegan option, omit the cheese or use vegan cheese alternatives.
- Adjust spices like chili powder and cumin to taste for desired heat and flavor.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
