Description
Stuffed Acorn Squash is a delicious and nutritious dish that combines the sweetness of acorn squash with a savory filling, perfect for a cozy meal.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squashes cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, red bell pepper, cumin, chili powder, salt, and pepper.
- Once the squashes are done, flip them over and fill each half with the quinoa mixture.
- If desired, sprinkle cheese on top of the stuffed squashes.
- Return to the oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- This dish can be made ahead of time and reheated before serving.
- For a vegan option, omit the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg