Stuffed Acorn Squash
Feminine culinary adventurer, inspired by world-class travels and a taste for the exotic.
- 1 medium-sized acorn squash
- 1/2 cup quinoa (cooked)
- 1/4 cup black beans (canned, rinsed
- 2 tbsp chopped red bell pepper
- 2 tbsp chopped red onion
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 tsp cumin
- Salt and pepper (to taste)
- Fresh cilantro for garnish
Preheat your oven to 400°F (205°C).
Cut the acorn squash in half and scoop out the seeds. Lightly brush with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for about 25 minutes or until tender.
In a pan, heat the olive oil. Add red onion and garlic and sauté until translucent.
Stir in the red bell pepper, cumin, salt, and pepper. Cook for another 3 minutes.
Add cooked quinoa and black beans to the pan and stir well until heated.
Remove the acorn squash from the oven, and stuff each half with the quinoa mixture.
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.
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.