Description
A delicious stuffed baked acorn squash recipe filled with savory ingredients.
Ingrédients
L'échelle
- 2 acorn squashes
- 1 cup cooked quinoa
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and remove the seeds.
- Drizzle olive oil on the cut sides and sprinkle with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a bowl, mix quinoa, black beans, corn, cumin, chili powder, and additional salt and pepper.
- Remove squashes from the oven and flip them cut side up.
- Stuff each half with the quinoa mixture.
- Return to the oven and bake for another 15 minutes.
- Garnish with chopped cilantro before serving.
Notes
- Adjust spices to taste.
- Can be made vegan by ensuring all ingredients are plant-based.
- Leftovers can be refrigerated for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 half of acorn squash
- Calories: 250
- Sucre: 3g
- De Sodium: 200mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 10g
- La protéine: 8g
- Le taux de cholestérol: 0mg
Mots-clés: stuffed baked acorn squash recipe