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Quinoa & Black Bean Stuffed Acorn Squash

November 15, 2015

 

 

I have to admit...I love squash- all kinds of squash- and acorn squash is something we have in abundance right now (that and a bunch of other squash). To the point where you know you need to eat them, but aren't real sure you want to eat them...again.  But,  I hate the thought of unused vegetables.

 

 

Instead of going with the traditional grain style stuffing, I wanted something "Latin"...something with a little spice to take the sweet edge off of the squash.  The cumin and garlic spiced quinoa-black bean filling complements our sweet acorn squash perfectly.

 

This squash is versatile as well...add some chicken, beef or tempeh to the filling - top it with a bit of cheese, sour cream or avocado - squeeze a bit of lime on it...your choice.

 

My siser dolled hers up with a bit of sour cream, and me, I enjoyed it as is. Whether you enjoy this simple dish the way the recipe reads, or add your own special touch, it's delicious -

 

Quinoa & Black Bean Stuffed Acorn Squash - serves 4

Ingredients:

2 acorn squash, halved

1 tablespoon olive oil, divided

1/2 teaspoon salt

½ onion, diced

2 cloves garlic, minced

1 jalapeno, minced

½ cup quinoa

1 can black beans, drained and rinsed

1 can diced tomatoes, liquid reserved

8 ounces cooked shredded chicken or diced tempeh (optional)

1 cup liquid (vegetable broth plus reserved tomato liquid)

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon fresh ground pepper

*Optional toppings: sour cream, cilantro, avocado

Instructions:

  1. Preheat oven to 350.

  2. While oven preheats, cut acorn squash in half and remove seeds (seeds can be roasted and eaten). Season the inside of each squash half with half of the olive oil and 1/2 teaspoon salt. Place on a baking tray, cut side down. Roast for 35-40 minutes.

  3. While the squash is roasting, heat a saucepan over medium heat. Add remaining olive oil and onions. Cook onions for 3-5 minutes or until they begin to turn transluscent.

  4. Add the garlic and jalapeno to the pan with the onions and saute for an additional 1-2 minutes.

  5. Add quinoa through pepper to the saucepan (if adding chicken or tempeh to squash, add to mixture at this point). Cover and cook for 15-20 minutes or until liquid is absorbed and the quinoa is cooked.

  6. Turn squash cut side up and fill each squash with the quinoa mixture.

  7. Return filled squash to the oven and bake for an additional 25-30 minutes (squash should be fork tender).

  8. Remove from oven. Top with toppings of your choice and enjoy.

Nutrition info (without optional items):

335 calories, 6g fat, 64g carbohydrates, 15g fiber, 12g protein

 

*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.

 

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