Mexican Stuffed Acorn Squash {vegan & gluten free}
User Reviews
4
2 reviews
Good
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
792 kcal
-
Course
Main Course
-
Cuisine
Mexican-American Fusion
Mexican Stuffed Acorn Squash {vegan & gluten free}
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A simple recipe for stuffed acorn squash, using Mexican spiced quinoa, black beans, corn and bell peppers. The quinoa stuffing gets cooked in the skillet while the acorn squash roasts in the oven. An easy dinner meal for 2 ready in about 45 minutes!
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Ingredients
- 1 acorn squash halved and seeds removed, small-medium
- 1/2 tablespoon neutral cooking oil such as avocado, generic cooking oil
- 1 bell pepper chopped, small red
- 1 black beans 15 ounce canned
- 1 corn 8 ounce low sodium canned
- 1 red onion diced, small
- 2 cups quinoa cooked
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cilantro roughly chopped
cilantro lime avocado sauce
- 1 avocado pitted and fleshed, small
- 1/2 cup cilantro you can include stems, leaves
- 1/2 lime
- 1/4 cup coconut milk or water, more for desired consistency
- 1 tsp garlic minced
- 1/2 tsp salt
Instructions
- Roast the squash: Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
- Meanwhile, prepare the filling: In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
- Make the sauce: In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
- Assemble the stuffed acorn squash: Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!
Notes
- To cook 2 cups of quinoa you'll need 2/3 cup of dry quinoa and 1 1/3 cups water. Be sure to rinse quinoa before bringing to a boil, then cover and simmer for about 12-15 minutes.
- Filling leftovers can be used on top of salads, in another acorn squash bowl, as a side – however you like! Best enjoyed within 1 week.
Nutrition Information
Show Details
Serving
1/2th
Calories
792kcal
(40%)
Carbohydrates
127g
(42%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
(65%)
Fiber
28g
(112%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Serving | 1/2th | |
| Calories | 792kcal | 40% |
| Carbohydrates | 127g | 42% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Fiber | 28g | 112% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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