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Delicious southwest stuffed acorn squash filled with beans and spices

Southwest Stuffed Acorn Squash

A warm and hearty dish featuring acorn squash stuffed with a flavorful quinoa and bean mixture, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Southwestern
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces acorn squashes
  • 1 cup cooked quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 piece bell pepper, diced
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Olive oil
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. Brush the insides with olive oil, season with salt and pepper, and place them cut side down on a baking sheet.
  4. Roast for 25-30 minutes until tender.
Cooking the Filling
  1. In a skillet, heat a little olive oil over medium heat.
  2. Add the onion and bell pepper, sautéing until softened.
  3. Then, add the minced garlic and cook for one more minute.
  4. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, and season with salt and pepper.
  5. Cook until everything is heated through.
Assembly
  1. Turn the acorn squashes over and fill each half with the quinoa mixture.
  2. Return them to the oven for an additional 10 minutes.
Garnishing
  1. Garnish with fresh cilantro and serve with lime wedges.

Notes

Feel free to add other vegetables like zucchini or mushrooms for added flavor. For a spicier kick, add jalapeños or use spicy chili powder. You can prepare the quinoa mixture ahead of time and stuff the squash right before baking. Swap out quinoa for rice if preferred. For a vegan option, skip the cheese or use a dairy-free version.