Mouthwatering Stuffed Baked Acorn Squash Recipe to Savor
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Diet:Vegetarian
Description
Savor this mouthwatering stuffed baked acorn squash recipe featuring savory ingredients that create a delightful dish for any occasion 150 chars
Ingredients
Scale
2 medium acorn squash, halved and seeds removed
1 cup quinoa (or use brown rice for a heartier texture)
2 cups vegetable broth (chicken broth works too)
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 bell pepper, diced (any color will do)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
¼ cup fresh cilantro, chopped
1 cup shredded cheese (cheddar or a dairy-free alternative)
Olive oil for drizzling
Instructions
Step 1: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper.
Step 2: Place the acorn halves cut-side down on a baking sheet lined with parchment paper. Bake for about 30-35 minutes, or until fork-tender.
Step 3: While the squash is baking, bring 2 cups of vegetable broth to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff it with a fork once done.
Step 4: In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and diced bell pepper, cooking for another 3-4 minutes until tender.
Step 5: In a large bowl, mix the cooked quinoa, black beans, corn, sautéed vegetables, cumin, chili powder, salt, pepper, and half of the cilantro. Stir until well combined.
Step 6: Remove the acorn squash from the oven and carefully flip it over. Fill each half with the quinoa mixture, pressing down gently. Sprinkle the remaining cheese on top, and return them to the oven for another 10-15 minutes until the cheese is melted and bubbly.
