Rice and Beans Stuffed Acorn Squash
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Cuisine
Vegan, gluten-free
Rice and Beans Stuffed Acorn Squash
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 acorn squash small to medium-sized
- 1 tbsp olive oil
- 1 cup brown rice long grain
- 1 cup black beans cooked
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp sesame oil toasted
- 1 tsp salt to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350ºF.
- Half acorn squash and scoop out the seeds and stringy insides. Save the seeds for roasting later as a snack or discard it all. Brush cut sides with olive oil and place on a lined baking sheet, cut-side down.
- Roast for 30-40 minutes until cooked through.
- Meanwhile, using a rice cooker (or whatever your preferred cooking method is) combine rice, black beans, cumin, paprika, and toasted sesame oil. Cook until tender and all water is absorbed into the rice.
- Once tender, remove the squash from the oven. Scoop out until there's about 3/4 inches of squash left in the halves.
- Mix the squash with the rice and season with salt and pepper to taste.
- Fill squash halves with rice mixture, and serve!
- Optional: You could top with vegan cheese and melt on top.
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