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Acorn squash is not only a flavorful addition to your fall menu but also a powerhouse of nutrition. This winter squash variety is rich in vitamins and minerals that contribute to overall health. A single serving of acorn squash provides a significant amount of vitamin A, which is essential for maintaining good vision and a healthy immune system. Additionally, it contains vitamin C, an antioxidant that supports skin health and aids in iron absorption.

Savory Stuffed Acorn Squash

Discover the comforting flavors of autumn with Savory Stuffed Acorn Squash, a nutritious and visually stunning dish perfect for family meals or cozy gatherings. This recipe showcases the seasonal goodness of acorn squash filled with a hearty blend of quinoa, black beans, corn, and feta cheese, delivering a satisfying taste experience. Learn how to prepare, customize, and serve this dish while embracing the delightful nutrition it offers. Enjoy a delightful culinary journey this fall!
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Ingredients
  

2 medium acorn squashes

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional)

1 cup cooked black beans (canned or freshly cooked)

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup diced tomatoes (fresh or canned)

1/2 cup feta cheese, crumbled (or vegan alternative)

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half from stem to tip and scoop out the seeds. Brush the insides of the squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.

    Roast the Squash: Roast in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

      Cook the Quinoa: While the squash is roasting, combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork.

        Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.

          Mix the Filling: Add the cooked black beans, corn, diced tomatoes, and cooked quinoa to the skillet. Mix well and cook for another 5 minutes. Stir in the crumbled feta cheese and chopped cilantro. Season with salt and pepper to taste.

            Stuff the Squash: Remove the roasted acorn squash from the oven and carefully turn them cut-side up. Generously fill each half with the quinoa and vegetable mixture, pressing down slightly to pack the filling.

              Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly golden.

                Serve: Remove from oven and let cool for a few minutes. Serve warm with lime wedges on the side for squeezing over the top for added freshness.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings