Quinoa and Black Bean-Stuffed Acorn Squash

Quinoa and Black Bean-Stuffed Acorn Squash

Roasted acorn squash halves filled with a savory quinoa and black bean mixture.

Total 1 hr 10 min Makes 4 servings Calories 385/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Tender roasted acorn squash serves as an edible bowl for a hearty filling of quinoa, black beans, and warm spices. Melted cheese and a squeeze of lime finish the dish, making it a satisfying vegetarian main for cool-weather dinners. The combination of creamy squash and fluffy, seasoned grains offers contrasting textures in every bite.

Ingredients

  • 2 acorn squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Brush the cut sides and flesh of the acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the baking sheet.

  3. Roast the squash until tender and easily pierced with a fork, 35 to 40 minutes.

  4. While the squash roasts, combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes.

  5. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.

  6. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

  7. Add the garlic, cumin, and chili powder to the skillet and cook until fragrant, about 30 seconds.

  8. Stir in the black beans and corn and cook until warmed through, about 3 minutes.

  9. Fold the cooked quinoa into the black bean mixture and season with salt to taste.

  10. Flip the roasted squash halves cut-side up on the baking sheet and divide the quinoa mixture evenly among them, pressing gently to fill.

  11. Sprinkle the tops with shredded Monterey Jack cheese and return to the oven until the cheese is melted, about 5 minutes.

  12. Garnish with chopped cilantro and serve with lime wedges.

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    Quinoa and Black Bean-Stuffed Acorn Squash

    Tender roasted acorn squash serves as an edible bowl for a hearty filling of quinoa, black beans, and warm spices. Melted cheese and a squeeze of lime finish the dish, making it a satisfying vegetarian main for cool-weather dinners. The combination of creamy squash and fluffy, seasoned grains offers contrasting textures in every bite.

    1 hr 10 min 4 servings 385 cal

    Ingredients

    • 2 acorn squash, halved and seeded
    • 2 tablespoons olive oil, divided
    • 1/2 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper
    • 1/2 cup quinoa, rinsed
    • 1 cup vegetable broth
    • 1 small yellow onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 cup corn kernels, fresh or frozen
    • 1/2 cup shredded Monterey Jack cheese
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges

    Method

    1. 1

      Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    2. 2

      Brush the cut sides and flesh of the acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the baking sheet.

    3. 3

      Roast the squash until tender and easily pierced with a fork, 35 to 40 minutes.

    4. 4

      While the squash roasts, combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes.

    5. 5

      Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.

    6. 6

      Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

    7. 7

      Add the garlic, cumin, and chili powder to the skillet and cook until fragrant, about 30 seconds.

    8. 8

      Stir in the black beans and corn and cook until warmed through, about 3 minutes.

    9. 9

      Fold the cooked quinoa into the black bean mixture and season with salt to taste.

    10. 10

      Flip the roasted squash halves cut-side up on the baking sheet and divide the quinoa mixture evenly among them, pressing gently to fill.

    11. 11

      Sprinkle the tops with shredded Monterey Jack cheese and return to the oven until the cheese is melted, about 5 minutes.

    12. 12

      Garnish with chopped cilantro and serve with lime wedges.