Stuffed Acorn Squash | Fall Recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is more affordable and widely available.

Preheat oven to 400°F (200°C).

Cut acorn squash in half and scoop out seeds.

Brush the inside of the squash with olive oil and season with salt and pepper.

Place squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.

In a saucepan, cook quinoa according to package instructions.

In a skillet, heat olive oil over medium heat and sauté red onion and garlic until softened, about 3-4 minutes.

Add black beans, corn, cumin, chili powder, lime juice, salt, and pepper to the skillet; cook for another 5 minutes.

Combine cooked quinoa with the bean mixture and stir in chopped cilantro.

Turn the roasted squash cut-side up and fill each half with the quinoa mixture.

Top with cheddar cheese and panko breadcrumbs.

Return to the oven and bake for an additional 10-15 minutes until cheese is melted and golden.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens