Description
A delicious and healthy dish featuring acorn squash stuffed with a flavorful quinoa mixture.
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
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves 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 squash is done, flip them over and fill each half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add other vegetables or spices to the quinoa mixture.
- This dish can be made vegan by ensuring the vegetable broth is plant-based.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Acorn Squash, Quinoa, Healthy Recipe, Vegan Dish