Quinoa and Black Bean-Stuffed Acorn Squash

Discover a wholesome and satisfying dish with quinoa and black beans stuffed in roasted acorn squash. Perfect for a nutritious meal.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Brush acorn squash halves with 1 tablespoon of olive oil and place them cut side down on a baking sheet.
3. Roast for 25-30 minutes until the squash is tender.
4. In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low and cover. Cook for 15 minutes or until liquid is absorbed.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper, sauté until softened.
6. Add garlic, cumin, and chili powder to the skillet. Cook for another 2 minutes.
7. Stir in black beans, cooked quinoa, salt, and black pepper. Cook for an additional 5 minutes.
8. Remove from heat, mix in cilantro and lime juice.
9. Flip the roasted acorn squash over and stuff each half with the quinoa and black bean mixture.
10. Return to the oven for another 10 minutes.
11. Serve warm, garnished with extra cilantro if desired.

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