Stuffed Acorn Squash: A Fall Delight
Experience the heartwarming flavors of fall with this stuffed acorn squash recipe. Tender, roasted squash halves are filled with a savory blend of quinoa, black beans, corn, and cheese, creating a delightful dish perfect for cozy gatherings or festive occasions. The vibrant colors and sweet-savory notes will leave everyone craving more!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 medium yellow onion, diced
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup crumbled feta or goat cheese
- ¼ cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squashes lengthwise and scoop out seeds. Place cut side down on a parchment-lined baking sheet.
- Roast for 25–30 minutes until tender and golden.
- In a skillet over medium heat, sauté onion in olive oil until translucent. Add cumin and chili powder; cook for an additional minute.
- Stir in quinoa, black beans, corn, cheese, and herbs; season with salt and pepper.
- Flip roasted squashes cut side up and fill generously with the mixture. Return to oven for another 10–15 minutes until heated through.
- Serve warm, optionally drizzled with balsamic glaze.
Nutrition
- Serving Size: 1 stuffed half (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg