Southwest Stuffed Acorn Squash
Roasted acorn squash halves filled with a hearty Southwest-inspired quinoa, black bean, and corn mixture. Packed with protein, fiber, and bold flavors, this colorful vegetarian dish is perfect for weeknights, festive gatherings, or meal prep.
Equipment
- Baking sheet
- Saucepan
- Skillet
Ingredients
- 2 acorn squashes halved and seeded
- 1 cup quinoa rinsed
- 2 cups vegetable broth for cooking quinoa
- 1 can black beans rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 bell pepper diced
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- olive oil for brushing and sautéing
- fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut acorn squashes in half and scoop out seeds. Brush with olive oil, season with salt and pepper. Place cut side down on a baking sheet.
- Roast for 30–35 minutes until tender.
- Meanwhile, cook quinoa in vegetable broth until liquid is absorbed, about 15 minutes.
- In a skillet, sauté diced bell pepper in olive oil until softened, 5–7 minutes.
- Stir in cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well and cook for 2–3 minutes.
- Flip roasted squash halves cut side up. Fill with quinoa mixture generously.
- Return stuffed squashes to oven for 10–15 minutes to heat through.
- Garnish with fresh cilantro before serving.
Notes
For extra flavor, top with avocado slices, lime juice, or shredded cheese. Substitute quinoa with brown rice or couscous if desired.