Vegan Stuffed Acorn Squash
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 oven to 400°F
Cut acorn squashes in half lengthwise and remove seeds
Brush the cut sides with olive oil and place cut-side down on a baking sheet
Roast in the oven for 30 minutes or until tender
While the squash is roasting, heat olive oil in a skillet over medium heat
Add chopped red onion and minced garlic, sauté until softened
Add diced red bell pepper and diced zucchini, cook until vegetables are slightly tender
Stir in cooked quinoa, cooked black beans, cumin, paprika, salt, and pepper
Mix well and cook for a few minutes until heated through
Remove roasted squash from oven and flip halves over
Stuff each squash half with the quinoa and vegetable mixture
Return to oven and bake for an additional 10-15 minutes
Garnish with fresh cilantro before serving
