Description
A cozy, fall-inspired dish featuring roasted acorn squash filled with a delicious quinoa and vegetable mixture, perfect for any gathering.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa or rice (white or brown)
- 2 cups vegetable broth (or water)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, finely diced (any color)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped (optional)
- ¼ cup pumpkin seeds (for garnish)
- Olive oil (for roasting)
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle olive oil inside halved squashes, sprinkle with salt and pepper, and place cut side down on a lined baking sheet. Roast for 25-30 minutes or until tender.
- Rinse your quinoa or rice under cold water. In a medium saucepan, combine the grains and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer until cooked through (about 15 minutes for quinoa; 20-25 minutes for rice).
- Heat a skillet over medium heat and add a splash of olive oil. Sauté the onion until translucent, then add garlic and bell pepper, cooking until softened. Stir in corn, black beans, cumin, smoked paprika, salt, and pepper, cooking for another 5 minutes.
- Once the grains are done, fluff with a fork and mix with the vegetable mixture. Stir in cilantro if using.
- Turn the roasted acorn squashes cut side up and fill each half with the quinoa and veggie mixture, pressing down gently. Top with pumpkin seeds.
- Return the stuffed squashes to the oven and bake for an additional 10-15 minutes to heat through.
Notes
For a gluten-free option, ensure your grains are gluten-free. Consider using cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg