Savory Stuffed Acorn Squash

Acorn squash is a delightful and nutritious ingredient that shines in the fall and winter months. With its distinctive ridged exterior and sweet, nutty flavor, acorn squash is not only visually appealing but also incredibly versatile. When stuffed, it transforms into a hearty dish that can serve as a main course or a side, making it perfect for both casual family dinners and festive holiday gatherings. This savory stuffed acorn squash recipe takes advantage of the squash’s natural sweetness and combines it with a flavorful filling that is as satisfying as it is healthy.

Discover the deliciousness of savory stuffed acorn squash, a perfect blend of sweet and nutty flavors ideal for fall and winter meals. This recipe showcases nutritious ingredients like quinoa, black beans, and seasonal vegetables, making it a hearty option for any occasion. Easy to prepare and customizable for various dietary needs, stuffed acorn squash can be a standout main dish or a flavorful side. Impress your family and friends with this visually appealing and wholesome meal.

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Ingredients

2 medium acorn squashes

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cooked black beans (canned or homemade)

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped

1/2 cup feta cheese, crumbled

1 tablespoon olive oil

Juice of 1 lime

Optional: avocado slices, for garnish

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it with oil.

Prepare the Squash:

Slice the acorn squashes in half lengthwise and scoop out the seeds and stringy insides. Place the squash halves, cut-side up, in the prepared baking dish. Drizzle a little olive oil over the flesh and sprinkle with salt and pepper. Bake in the preheated oven for 25-30 minutes, or until the squash is tender.

Cook the Quinoa:

While the squash is baking, bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.

Sauté the Vegetables:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, cooking until soft (about 5-7 minutes). Add minced garlic and cook for another minute, until fragrant.

Combine Ingredients:

To the skillet, add the cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, and lime juice. Mix well and season with salt and pepper to taste. Stir in the chopped cilantro and half of the feta cheese.

Stuff the Squash:

Carefully remove the squash from the oven. Fill each half with the quinoa mixture, packing it in slightly. Sprinkle the remaining feta cheese on top.

Bake Again:

Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until heated through and the tops are slightly golden.

Serve:

Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro and avocado slices if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings