Stuffed Acorn Squash with Quinoa

$- 2 medium acorn squashes - 1 cup quinoa, rinsed thoroughly - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced into small cubes - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves, for garnish - Crumbled feta or goat cheese for topping (optional) When I create stuffed acorn squash, each ingredient plays a key role. The acorn squash serves as a sweet and tender vessel. It holds all the flavors and nutrients. Quinoa adds a nutty taste and fluffy texture. I rinse it well to remove any bitter coating. Vegetable broth gives the quinoa great flavor. The black beans add protein and creaminess. Corn brings a sweet crunch. Diced red bell pepper and onion add color and taste. Garlic enhances the dish with its strong aroma. For spices, I keep it simple but flavorful. Ground cumin gives a warm, earthy touch. Smoked paprika adds depth and a hint of smokiness. I always season with salt and pepper to bring out the flavors. I suggest adding optional toppings. A drizzle of olive oil makes it rich. Fresh cilantro leaves brighten the dish. If you enjoy cheese, crumbled feta or goat cheese adds creaminess. For the full recipe, you can check out the detailed steps. - Preheat the oven to 400°F (200°C). - Cut acorn squashes in half and scoop out seeds. - Brush with olive oil and season with salt and pepper. First, you want to make sure your oven is nice and hot. This helps the squash roast evenly. Next, cutting the squash can be tricky. Use a sharp knife and cut from stem to base. Don't forget to scoop out the seeds well; they can be stringy and tough. Brushing the insides with olive oil gives them a nice flavor and helps them roast perfectly. - Combine rinsed quinoa and vegetable broth in a saucepan. - Bring to a boil, then reduce heat and simmer for 15 minutes. While the squash roasts, let’s cook the quinoa. Rinse the quinoa first. This removes the bitter coating. Then, combine it with vegetable broth in a saucepan. Bring it to a boil, then lower the heat and cover it. After about 15 minutes, you’ll see fluffy, fully cooked quinoa ready for mixing. - Warm olive oil in a skillet. - Sauté onion and garlic until translucent. - Add red bell pepper, corn, black beans, and spices; cook for an additional 5 minutes. In a skillet, warm some olive oil over medium heat. Add the onion and garlic first. You want them translucent and fragrant. After that, toss in the red bell pepper, corn, and black beans. Sprinkle the spices in, too. This mix will cook for about 5 minutes. Stir it often to blend the flavors. - Combine cooked quinoa with the vegetable mixture. - Fill roasted squash halves with the quinoa and vegetable filling. Now, it’s time to combine! Add the cooked quinoa to your sautéed veggies. Mix it well until everything is combined. Carefully remove the squash from the oven. Flip them cut-side up and fill each half with your delicious mixture. Press down gently to pack it in well. - Optionally sprinkle cheese on top. - Bake stuffed squashes for an additional 10 minutes. If you like cheese, now’s the time to sprinkle some on top. Feta or goat cheese works great here. Return the stuffed squash to the oven for another 10 minutes. This gives everything a chance to heat through and lets the cheese melt just right. - Garnish with fresh cilantro leaves before serving. Once they’re done, take them out of the oven. Garnish each squash with fresh cilantro leaves. This adds a burst of color and flavor. Now, you have a warm, tasty dish ready to enjoy! For more details, check the Full Recipe. To check if your acorn squash is done, poke it with a fork. If it goes in easily, it's ready. You want it tender but not mushy. Overcooking makes it too soft, while undercooking leaves it hard. Aim for that sweet spot where it's caramelized and fork-tender. To avoid mushy quinoa, rinse it well before cooking. Place quinoa in a fine mesh strainer and run it under cold water. This removes the bitter coating called saponin. After rinsing, use a 2:1 ratio of water to quinoa. Cook it until all the water is absorbed, about 15 minutes. Let it sit covered for 5 minutes after cooking to fluff it up. You can add more spices to elevate the flavor. Try chili powder for heat or fresh herbs like thyme for freshness. A splash of lime juice can also brighten the dish. For a full meal, serve the stuffed squash with a side salad or some crusty bread. This makes a lovely balance and adds more texture to your meal. {{image_4}} You can easily make this dish vegan and gluten-free. To do this, ensure you use vegetable broth and skip any cheese. You can also swap quinoa for lentils or chickpeas. These proteins add great texture and flavor. Feel free to play with seasonal veggies. In summer, add zucchini or tomatoes for freshness. In winter, try adding kale or roasted root vegetables for heartiness. Each season brings new tastes to enjoy. Experiment with different cheeses to top your squash. Go for cheddar for a sharp taste or mozzarella for a gooey finish. You can also add nuts or seeds, like pumpkin seeds or walnuts, for extra crunch. These toppings elevate the dish and add delightful textures. To store leftovers, place the stuffed acorn squash in an airtight container. Make sure it cools down first. This keeps the flavors fresh and prevents spoilage. You can store it in the refrigerator for up to three days. To freeze stuffed acorn squash, let it cool completely. Wrap each half tightly with plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. You can store it in the freezer for up to three months. To reheat, take it out of the freezer and let it thaw overnight in the fridge. After thawing, place it in a preheated oven at 350°F (175°C) for about 20 minutes. This warms it through without drying it out. Stuffed acorn squash pairs well with many sides. Try serving it with a crisp green salad or some roasted vegetables. The fresh crunch complements the squash's creamy texture. For meal prep, consider making a large batch. You can stuff multiple squashes and store them in the fridge. This way, you have a quick and healthy meal ready to go any day of the week. Check out the full recipe for more tasty ideas! What should I do if my squash is hard to cut? If your squash is hard to cut, try microwaving it first. Place the whole squash in the microwave for 2-3 minutes. This softens it slightly and makes cutting easier. Always be careful while cutting, as the knife can slip. How can I tell when the acorn squash is done roasting? You can tell the squash is done when it is fork-tender. Stick a fork into the flesh. If it goes in easily, it is ready. The skin should look slightly caramelized, giving it a nice color. Can I use a different type of grain instead of quinoa? Yes, you can use rice or farro as alternatives. Both grains add a nice texture. Just make sure to adjust the cooking time and liquid as needed. Cook rice according to package directions for best results. What can I use instead of black beans? You can use kidney beans or pinto beans. Both work well in this recipe. They add protein and flavor. If you want something different, try lentils for a unique twist. How many servings does this recipe yield? This recipe yields four servings. Each half of the acorn squash makes a perfect portion. It’s great for a small family or for meal prep. Is stuffed acorn squash healthy? Yes, stuffed acorn squash is very healthy. It is packed with nutrients from the squash, quinoa, and veggies. This dish is high in fiber and provides protein, making it a balanced meal. To wrap up, this blog post guides you through making delicious stuffed acorn squash. We covered main ingredients, cooking tips, and options for variations. You learned how to prepare and cook each element simply and efficiently. Remember, you can customize this dish based on your taste and needs. With a few tweaks, it can fit various diets and seasons. Enjoy this tasty and healthy meal, and feel free to explore new flavors!$

Stuffed Acorn Squash with Quinoa

Experience the flavors of fall with this delicious recipe for stuffed acorn squash! Filled with quinoa, black beans, and vibrant veggies, it's a nutritious and hearty dish perfect for any autumn gathering. Follow easy steps to create this gorgeous, filling meal that shines at the dinner table.

Print Recipe Pin Recipe

Ingredients

2 medium acorn squashes

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 red bell pepper, diced into small cubes

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

Fresh cilantro leaves, for garnish

Optional: crumbled feta or goat cheese for topping

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the acorn squashes.

Prepare the Squash: Carefully cut each acorn squash in half from stem to base. Use a spoon to scoop out the seeds and any stringy bits from the center. Brush the insides of each half with olive oil and season with salt and pepper. Lay them cut-side down on a baking sheet and roast in the oven for 25-30 minutes, or until they are fork-tender and slightly caramelized.

Cook the Quinoa: While the squashes are roasting, take a medium saucepan, combine the rinsed quinoa and vegetable broth, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed.

Sauté the Vegetables: In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.

Add Remaining Ingredients: Stir in the diced red bell pepper, corn, black beans, and spices (cumin, smoked paprika, salt, and pepper). Cook this mixture for an additional 5 minutes, stirring occasionally, allowing the flavors to meld together.

Combine Components: Once the quinoa is ready, add it to the skillet with the vegetable mixture, stirring everything thoroughly to ensure a well-mixed, vibrant filling.

Stuff the Squashes: Carefully remove the roasted acorn squashes from the oven and flip them cut-side up. Generously fill each squash half with the quinoa and vegetable mixture, pressing down gently to pack it in.

Optional Cheese Topping: If you like, sprinkle some crumbled feta or goat cheese on top of each squash for an extra layer of flavor.

Final Roast: Return the stuffed squashes to the oven and bake for an additional 10 minutes, allowing the stuffing to heat through and the cheese to melt slightly.

Garnish and Serve: Remove from the oven, garnish with fresh cilantro leaves, and serve the stuffed squashes warm for a delightful autumn meal.

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

- Presentation Tips: For an inviting and rustic display, place the stuffed acorn squashes on a wooden serving board. Drizzle with a touch of extra virgin olive oil and add a sprinkle of fresh cilantro for vibrant color, making the dish even more appealing.