Stuffed Acorn Squash
Description
Feminine culinary adventurer, inspired by world-class travels and a taste for the exotic.
Ingredients
Instructions
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Preheat your oven to 400°F (205°C).
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Cut the acorn squash in half and scoop out the seeds. Lightly brush with olive oil and season with salt and pepper.
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Place the squash halves cut-side down on a baking sheet and roast for about 25 minutes or until tender.
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In a pan, heat the olive oil. Add red onion and garlic and sauté until translucent.
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Stir in the red bell pepper, cumin, salt, and pepper. Cook for another 3 minutes.
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Add cooked quinoa and black beans to the pan and stir well until heated.
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Remove the acorn squash from the oven, and stuff each half with the quinoa mixture.
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Garnish with fresh cilantro. Serve warm and enjoy!
Servings 1
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 120mg5%
- Potassium 980mg29%
- Total Carbohydrate 58g20%
- Dietary Fiber 9g36%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Quinoa can be replaced with couscous or brown rice. Black beans can be replaced with kidney beans or chickpeas.
Pairing:
- Pairs beautifully with a side of steamed green beans or a fresh green salad.
Tip:
- Drizzle with a lemon-tahini sauce or a sprinkle of nutritional yeast for an added flavor boost.
