Stuffed acorn squash –Hey y’all, today we’re diving into a delicious and hearty recipe that’s perfect for those cozy evenings. We’re making some stuffed acorn squash that’s not only good for your taste buds but also a treat for your eyes. Let’s get started!
Stuffed Acorn Squash
Check out this mouthwatering dish that’s as delightful to look at as it is to eat! The combination of flavors in this stuffed acorn squash will have everyone asking for seconds.
Ingredients
- 2 medium acorn squashes
- 1 cup quinoa or rice (your choice)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Shredded cheese (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast them in the oven for about 25-30 minutes, or until tender.
- While the squash is roasting, cook the quinoa or rice according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and cook for about 5 minutes until softened.
- Stir in the cooked quinoa/rice, black beans, corn, cumin, salt, and pepper. Cook for another 5-7 minutes, mixing well to combine all those flavors.
- Once the acorn squashes are done, remove them from the oven and let them cool slightly. Flip them over and fill them generously with the quinoa mixture.
- If you like, sprinkle some shredded cheese on top and pop them back in the oven for an additional 5 minutes until the cheese is melted.
- Garnish with fresh cilantro before serving, and there you have it – a tasty, filling dish that’ll leave everyone satisfied!
So there you have it, folks! This stuffed acorn squash brings warmth to the table, not just in flavor but in how it brings people together. Enjoy your meal!