Stuffed Acorn Squash
|

Stuffed Acorn Squash Recipe

ByPetrina 
This post contains affiliate links. This means I will make a commission at no extra cost to you should you click through and make a purchase. Read the full disclosure here.

Stuffed acorn squash is a delightful dish that combines the sweetness of roasted squash with a savory filling of grains, vegetables, and spices. This hearty and nutritious meal is perfect for fall or winter gatherings and serves as a colorful centerpiece on any table. The blend of flavors and textures makes it not only satisfying but also a feast for the eyes.

Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Cooking Temp: 190°C (375°F)
Estimated Cost: $15
Calories: 350 kcal per serving
Best Season: Fall/Winter

Description

This stuffed acorn squash recipe features tender, roasted squash halves filled with a delicious mixture of quinoa, black beans, corn, and spices. The combination of sweet and savory flavors makes it a wholesome meal that’s perfect for any occasion. Topped with fresh herbs and served warm, this dish is not only packed with nutrients but also offers a comforting taste of the season.

Stuffed Acorn Squash

Ingredients

Acorn Squash

  • 2 medium acorn squash, halved and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Filling

  • 1 cup cooked quinoa (or rice)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup shredded cheese (cheddar or Mexican blend) for topping

Instructions

  1. Prepare the squash: Preheat your oven to 190°C (375°F). Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender.
  2. Cook the filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Combine filling ingredients: Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and paprika to the skillet. Stir well to combine, cooking until heated through, about 5-7 minutes. If using, stir in chopped cilantro for added flavor.
  4. Stuff the squash: Once the squash is done roasting, remove it from the oven and carefully fill each half with the quinoa mixture, packing it in gently. Top with shredded cheese.
  5. Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  6. Serve: Remove from the oven, let cool slightly, and serve warm, garnished with additional cilantro if desired.

Nutrition Facts (per serving)

  • Calories: 350 kcal
  • Calories from Fat: 120 kcal
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 400mg
  • Potassium: 600mg
  • Total Carbohydrate: 52g
  • Dietary Fiber: 10g
  • Sugars: 5g
  • Protein: 10g
  • Vitamin A: 1500 IU
  • Vitamin C: 15 mg
  • Calcium: 200 mg
  • Iron: 3 mg

Notes

  • Storage: Leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Customization: Feel free to substitute quinoa with rice or couscous, and add other vegetables such as spinach or bell peppers for extra nutrition.
  • Make Ahead: Prepare the filling a day in advance and refrigerate. Stuff the squash just before baking for a fresh meal.
  • Serving Suggestion: Pair with a simple green salad or a dollop of yogurt or sour cream for added creaminess.

Similar Posts