Description
A unique twist on traditional Thanksgiving dishes, this stuffed squash features flavors of quinoa, black beans, and roasted veggies for a delightful meal.
Ingredients
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 30 minutes or until tender.
- While the squash roasts, cook quinoa. In a pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the quinoa is fluffy.
- In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, cumin, garlic powder, salt, and pepper. Mix well.
- Once the squash is done roasting, fill each half with the quinoa mixture. Return to the oven for another 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Feel free to add nuts or cheese for an extra flavor boost. Adjust the spices to your preference and you can make this a day ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American