A nutritious, flavorful, veggie-packed dinner that can easily be made ahead or frozen for busy weeknights.
Author: Amelia Winslow
Ingredients
2 large acorn squash
2 Tbsp olive oil
1 small onion, diced
1 bag frozen bell pepper strips
1 tsp ground cumin
1 cup salsa (I like Chipotle or fire-roasted)
1 can black beans, rinsed and drained
1.5 cups frozen corn kernels
2 cups cooked quinoa
½ cup fresh chopped Cilantro
1 cup shredded Pepper Jack cheese
hot sauce (optional)
Greek yogurt for serving
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with foil or parchment paper
Cut squash in half and remove the seeds (Note: acorn squash can be difficult to cut. Place whole squash in microwave for ~3 minutes to soften - this makes it much easier to cut!)
Rub the flesh side of each squash with oil and sprinkle with salt, then place flesh side-down on the baking sheet.
Bake squash for 20-25 minutes or until fork-tender.
Meanwhile, heat a large skillet over medium heat. Add 1 Tbsp oil and the chopped onion and cook until onion has softened slightly, about 3-4 minutes.
Remove from heat and stir in the black beans, quinoa and cilantro.
When the squash has finished cooking, remove it from the oven and stuff each quash half with a generous amount of the filling.
Sprinkle ¼ of the shredded cheese on top of each filled squash half and bake again until filling is warm and cheese has melted and browned (about 10-15 minutes).
Serve with hot sauce and yogurt, if desired.
Recipe by Eating Made Easy at https://eating-made-easy.com/stuffed-acorn-squash/