Name: Southwest Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 medium acorn squash, halved and seeded; 2 tablespoons olive oil, divided; 1 cup cooked quinoa; 1 cup black beans, drained and rinsed; 1 cup corn (fresh, canned, or frozen); 1 red bell pepper, diced; ½ medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper (optional); Juice of 1 lime; 2 tablespoons fresh cilantro, chopped; Salt and pepper, to taste; Optional toppings: sliced avocado, crumbled queso fresco, salsa, extra cilantro

Description

Roasted acorn squash halves filled with a flavorful mixture of quinoa, black beans, corn, bell pepper, and spices, topped with fresh cilantro and optional garnishes. A healthy, gluten-free, and vegetarian-friendly fall dinner that’s easy to customize.

Ingredients

Scale

2 medium acorn squash, halved and seeded

2 tablespoons olive oil, divided

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 red bell pepper, diced

½ medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Salt and pepper, to taste

Optional toppings: sliced avocado, crumbled queso fresco, salsa, extra cilantro

Instructions

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.

3. Roast squash for 30–40 minutes until tender. Flip cut-side up for the last 5 minutes.

4. Meanwhile, heat remaining olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.

5. Add corn, black beans, and cooked quinoa to the skillet. Stir in cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Cook 2–3 minutes.

6. Remove skillet from heat and stir in lime juice and cilantro.

7. Spoon the filling into the roasted squash halves, packing gently. Return to oven and bake at 375°F for 10 minutes to meld flavors.

8. Top with desired garnishes such as avocado, queso fresco, salsa, and extra cilantro. Serve warm.

Prep Time: 15 minutes
Cook Time: 40 minutes