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Mexican Stuffed Acorn Squash {vegan & gluten free}

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 2
Calories: 792 kcal
Course: Main Course
Cuisine: Mexican-American Fusion

Ingredients

  • 1 small-medium acorn squash halved and seeds removed
  • 1/2 tablespoon cooking oil such as avocado
  • 1 small red bell pepper chopped
  • 1 15 ounce canned black beans
  • 1 8 ounce low sodium canned corn
  • 1 small red onion diced
  • 2 cups cooked quinoa
  • 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 chop roughly chopped cilantro
cilantro lime avocado sauce
  • 1 small avocado pitted and fleshed
  • 1/2 cup cilantro leaves you can include stems
  • 1/2 lime
  • 1/4 cup coconut milk or water, more for desired consistency
  • 1 tsp minced garlic 
  • 1/2 tsp salt

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

Serving 1/2th Calories 792kcal (40%) Carbohydrates 127g (42%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Fiber 28g (112%) Sugar 31g (62%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 792

% 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.