Description
Tender roasted acorn squash halves filled with a zesty quinoa, black bean and corn mixture, seasoned with Southwest spices. A wholesome, flavorful vegetarian main perfect for fall dinners.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice acorn squash lengthwise and remove seeds. Brush cut sides with olive oil, season with salt, pepper and a pinch of cumin or chili powder.
3. Place squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until fork-tender.
4. While squash roasts, cook quinoa according to package instructions, using vegetable broth if desired.
5. In a skillet over medium heat, warm 1 tbsp olive oil. Sauté onion, bell pepper, garlic and corn until softened.
6. Stir in black beans, cumin, chili powder, smoked paprika, salt and pepper. Cook until heated through.
7. Fold cooked quinoa into the skillet, mixing until well combined.
8. Flip roasted squash halves right-side up. Spoon quinoa-bean mixture into each half, mounding slightly.
9. If using, sprinkle cheese on top and bake an additional 10 minutes until cheese melts.
10. Garnish with chopped cilantro and serve warm.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350
- Sodium: 600
- Fat: 10
- Carbohydrates: 55
- Protein: 12