Stuffed Acorn Squash with Quinoa and Beans
Ingredients
- 2 acorn squashes
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and remove the seeds.
Brush the cut sides of the squash with a little olive oil and place them cut-side down on a baking sheet.
Bake the squash for 20-25 minutes or until tender.
While the squash is baking, heat the remaining olive oil in a skillet over medium heat.
Add the chopped red onion and minced garlic to the skillet and sauté until fragrant.
Stir in the diced red bell pepper and zucchini, cooking until softened.
Add the cooked quinoa, cooked black beans, cumin, paprika, salt, and pepper to the skillet and mix well.
Cook the mixture for a few minutes to heat through.
Remove the baked squash from the oven, flip them over, and stuff each half with the quinoa and bean mixture.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
Garnish with fresh cilantro before serving.
