Cheesy Acorn Squash Stuffed with Southwestern Quino

Name: Cheesy Acorn Squash Stuffed with Southwestern Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Acorn Squash; 2 teaspoons Olive Oil; 1/2 cups Red Onion, Finely Chopped; 1/2 whole Jalapeno, Seeded And Finely Chopped; 1/2 teaspoons Cumin; 1/2 teaspoons Chili Powder; Salt To Taste; 14- 1/2 ounces, weight Can Black Beans, Rinsed And Drained; 1 cup Corn (fresh, Frozen, Or Canned/drained); 1 cup Steamed Quinoa; 2 Tablespoons Cilantro, Chopped; 1/4 cups Colby Jack Cheese, Grated

Servings: persons

1 whole Acorn Squash
2 teaspoons Olive Oil
1/2 cups Red Onion, Finely Chopped
1/2 whole Jalapeno, Seeded And Finely Chopped
1/2 teaspoons Cumin
1/2 teaspoons Chili Powder
Salt To Taste
14- 1/2 ounces, weight Can Black Beans, Rinsed And Drained
1 cup Corn (fresh, Frozen, Or Canned/drained)
1 cup Steamed Quinoa
2 Tablespoons Cilantro, Chopped
1/4 cups Colby Jack Cheese, Grated

1
Preheat oven to 350 F. Pierce the acorn squash with a fork several times.
2
Place the whole squash onto a sheet pan and roast until fork-tender, about 45 minutes.
3
Remove the squash from the oven and allow to cool for about 15 minutes before handling.
4
Increase oven temperature to broil.
5
While the squash is cooling, heat the oil over medium heat in a large skillet.
6
Cook the onions and jalapenos for 3-4 minutes or until the onions are tender and translucent.
7
Add the cumin, chili powder, and salt.
8
Stir in the black beans, corn and quinoa and heat through.
9
Toss in the fresh cilantro and taste for seasoning, adding more salt as needed.
10
Remove from heat.
11
Slice the squash in half length-wise.
12
Scoop out the seeds with a spoon and set the halves back on the baking tray.
13
Fill the squash halves with large scoops of the black bean and quinoa filling.
14
Top with cheese and return to the oven on broil for about 2 minutes, or until the cheese is melted and bubbly.
15
Top with additional cilantro and serve promptly.
16
Notes: Lime wedges and a hot sauce like Tapatio would be nice on the side.

602

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Acorn Squash, 2 teaspoons Olive Oil, 1/2 cups Red Onion, Finely Chopped, 1/2 whole Jalapeno, Seeded And Finely Chopped, and more.

Yes, Cheesy Acorn Squash Stuffed with Southwestern Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Acorn Squash Stuffed with Southwestern Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions