Description
Quinoa Stuffed Acorn Squash is a delightful fall dish that combines the earthy sweetness of roasted acorn squash with a savory quinoa filling. This vibrant meal is not just visually appealing; it’s packed with nutrients and flavors, making it perfect for cozy evenings or festive gatherings. Easy to prepare and customizable, this recipe guarantees satisfaction at your dinner table.
Ingredients
Scale
- 2 acorn squash
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (low-sodium)
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup bell peppers (diced)
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- Halve the acorn squash lengthwise, scoop out seeds, and place cut-side down in the dish. Roast for 30-35 minutes until tender.
- In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat and simmer for about 15 minutes until liquid is absorbed.
- Heat olive oil in a skillet over medium heat. Sauté bell peppers with cumin and chili powder for about 5 minutes until fragrant.
- Stir in black beans and cooked quinoa; mix well and simmer for another 3 minutes.
- Flip roasted squash halves cut-side up, fill generously with the quinoa mixture, and bake for an additional 10-15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg