Description
This Stuffed Acorn Squash recipe is a hearty and flavorful fall dish featuring roasted acorn squash halves filled with a savory mix of quinoa, black beans, sweet corn, and sautéed vegetables. Topped with melted cheese and optionally garnished with fresh cilantro, this recipe serves as a delightful vegetarian meal perfect for cozy dinners.
Ingredients
Scale
Squash
- 2 medium acorn squashes
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
Filling
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Topping
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squashes.
- Prepare Squash: Halve the acorn squashes lengthwise and scoop out the seeds from each half.
- Season Squash: Lightly coat the insides of the squash halves with 1 tablespoon of olive oil and season with salt and pepper.
- Roast Squash: Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 25 to 30 minutes until tender when pierced with a fork.
- Sauté Vegetables: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until they soften and become fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and chili powder to the sautéed veggies and cook for an additional minute to release the flavors.
- Combine Filling: In a mixing bowl, combine the cooked quinoa, rinsed black beans, sweet corn, and the sautéed onion and bell pepper mixture. Season with salt and pepper to taste and mix well.
- Stuff Squash: Remove the roasted squash from the oven and carefully flip them cut-side up. Spoon the quinoa filling evenly into each squash half, gently pressing it down to pack the mixture.
- Add Cheese: Sprinkle shredded cheddar or Monterey Jack cheese generously over the stuffed filling on each squash half.
- Bake Again: Return the stuffed squashes to the oven and bake for an additional 10 to 15 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Let the stuffed acorn squashes cool slightly before garnishing with fresh cilantro if desired. Serve warm as a satisfying vegetarian main course.
Notes
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- You can prepare the quinoa ahead of time to save cooking time.
- Feel free to customize the filling by adding chopped nuts, dried cranberries, or different vegetables.
- To ensure even roasting, choose acorn squashes of similar size.
- Leftovers can be refrigerated and reheated within 2-3 days for a quick meal.
