Description
Savor the flavors of fall with this delicious stuffed acorn squash recipe A delightful dish that’s perfect for autumn gatherings
Ingredients
Scale
- 1 large acorn squash
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup cooked black beans
- 1/2 cup corn (fresh or frozen)
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- Red pepper flakes or diced jalapeño (optional)
- Feta or goat cheese (optional)
- Diced apples or raisins (optional)
- Chopped fresh parsley (for garnish)
- Sliced almonds or walnuts (for garnish)
- Balsamic glaze (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the acorn squash: Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30 minutes until tender.
- Cook the stuffing: In a skillet over medium heat, heat some oil. Add the chopped onion and garlic, sautéing until they are translucent and fragrant.
- Combine ingredients: In a large bowl, mix the cooked quinoa, black beans, corn, sautéed onion and garlic, cumin, salt, and pepper. Add in any optional additions you desire.
- Stuff the squash: Once the acorn squash is roasted and cool enough to handle, flip it cut-side up and fill each half generously with the stuffing mixture.
- Final bake: Place the stuffed squash back in the oven for another 15-20 minutes, or until heated through and the tops are slightly browned.
- Garnish and serve: Remove from the oven, garnish with chopped cilantro or parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Calories: 380 calories
- Sugar: 5 grams
- Fat: 8 grams
- Carbohydrates: 65 grams
- Fiber: 12 grams
- Protein: 10 grams