Beschreibung
A delicious stuffed baked acorn squash recipe with savory filling.
Zutaten
Skala
- 2 acorn squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Anweisungen
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a saucepan, bring vegetable broth to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- In a bowl, combine cooked quinoa, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
- Flip the roasted squashes cut side up and fill them with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with cilantro before serving.
Notes
- Feel free to add cheese on top before the final bake.
- You can substitute quinoa with rice if preferred.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Kochen Zeit: 45 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 stuffed half squash
- Kalorien: 300
- Zucker: 4g
- Natrium: 250mg
- Fett: 8g
- Gesättigte Fettsäuren: 1g
- Ungesättigte Fette: 6g
- Trans Fat: 0g
- Kohlenhydrate: 50g
- Faser: 10g
- Protein: 12g
- Cholesterin: 0mg
Keywords: stuffed baked acorn squash recipe