Stuffed Acorn Squash Recipe
Make Stuffed Acorn Squash Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds and stringy bits. Brush the insides with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for about 25-30 minutes, or until tender.
- 2
Cook the Quinoa
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Stuffing Preparation
- 3
Sauté Vegetables
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes, until softened. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Combine Filling Ingredients
Add the cooked quinoa, black beans (rinsed and drained), corn, cumin, chili powder, salt, and pepper to the skillet with the sautéed vegetables. Stir well to combine and cook for another 3-4 minutes, allowing the flavors to meld. Remove from heat and stir in the chopped cilantro and feta cheese.
Assembly and Baking
- 5
Stuff the Squash
Remove the roasted acorn squash from the oven and carefully flip them cut-side up. Spoon the quinoa mixture into the center of each squash half, pressing down gently to pack it in.
- 6
Bake the Stuffed Squash
Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly crispy on top.
- 7
Serve
Remove from the oven and allow to cool slightly before serving. Garnish with additional cilantro if desired.
