Quinoa and Black Bean-Stuffed Acorn Squash

This savory recipe for Quinoa and Black Bean-Stuffed Acorn Squash offers a delightful blend of flavors and textures. Roasted acorn squash serves as a wholesome vessel for the hearty quinoa and black bean filling, creating a nutritious and appetizing dish. Ideal for a cozy dinner or a flavorful side, this recipe is easy to prepare and customizable with various toppings. Suitable for vegan, vegetarian, and gluten-free diets, it brings diverse tastes to the table and is sure to please.

Ingredients

• 2 medium acorn squash
• 1 cup quinoa, uncooked
• 1 15 oz can black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cheddar cheese, shredded (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes or until tender.
4. While baking, rinse 1 cup of quinoa and then cook it according to the package instructions.
5. In a large skillet over medium heat, sauté the red bell pepper, red onion, and minced garlic until softened, about 5 minutes.
6. Add the black beans, cooked quinoa, ground cumin, and chili powder to the skillet. Stir well and cook for another 5 minutes to combine flavors.
7. Remove from heat, then stir in the fresh cilantro.
8. Fill each roasted acorn squash half with the quinoa and black bean mixture.
9. If desired, sprinkle shredded cheddar cheese on top of each filled squash.
10. Place the stuffed squash back in the oven and bake for an additional 10 minutes, or until heated through and cheese is melted.
11. Remove from the oven and let cool slightly before serving.

Keywords: Healthy, Quinoa, Black Beans, Main Course, American

Spice Rack: Cumin, Chili Powder

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