Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash is a colorful and nutritious dish brimming with quinoa, black beans, and fresh veggies, making it perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or frozen)
- 1 medium bell pepper, diced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and olive oil to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Brush with olive oil and sprinkle with salt.
- Place cut-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover for about 15 minutes until liquid is absorbed.
- Heat olive oil in a skillet over medium heat. Add diced bell pepper and sauté until softened (around 5 minutes).
- Stir in black beans, corn, cooked quinoa, cilantro, lime juice, cumin, and chili powder. Mix well and warm through.
- Flip the baked acorn squash cut-side up and fill generously with the quinoa mixture.
Notes
- Feel free to swap vegetables or spices based on your preference; try adding diced tomatoes or spinach for extra nutrition.
- Leftovers can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 stuffed half of acorn squash (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg