Delicious Stuffed Acorn Squash
Fall into flavor with our stuffed acorn squash, a delightful dish bursting with savory grains, black beans, and spices, all enveloped in tender roasted squash. Perfect for festive gatherings or cozy weeknight meals, this vibrant recipe is not only visually appealing but also packed with heartwarming flavors. Let the aroma of this wholesome dish fill your kitchen and bring loved ones together for a memorable meal.
- 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
- ½ cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- ½ red onion, finely diced
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup crumbled feta cheese (or cheddar)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Halve each acorn squash lengthwise and scoop out seeds. Brush cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 25–30 minutes until tender.
- While the squash roasts, cook quinoa: Boil 1 cup water, add quinoa, cover, reduce heat and simmer for about 15 minutes.
- In a skillet over medium heat, sauté red onion in olive oil until soft (about 5 minutes). Stir in black beans and corn until heated.
- Mix cumin and chili powder into the veggie mixture. Combine cooked quinoa with sautéed veggies and crumbled cheese in a large bowl.
- Flip roasted squash over and fill each half with the quinoa mixture. Bake for an additional 10–15 minutes until heated through.
- Serve warm topped with chopped cilantro or parsley.
Nutrition
- Serving Size: 1 half of stuffed acorn squash (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 20mg