Low-sodium Stuffed Acorn Squash

This Low-Sodium Stuffed Acorn Squash recipe is a delicious and healthy option for a satisfying meal. Filled with flavorful ingredients, this dish is perfect for a cozy dinner or a special occasion.

Low-sodium Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 cup shredded cheddar cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the acorn squash halves on a baking sheet, cut side down, and roast for 20 minutes.
  3. In a large bowl, mix together the cooked quinoa, black beans, diced tomatoes, onion, bell pepper, garlic, cumin, and chili powder. Season with salt and pepper.
  4. Remove the squash from the oven and carefully flip them over. Fill each squash half with the quinoa and black bean mixture.
  5. Sprinkle the stuffed squash with shredded cheddar cheese, if using.
  6. Return the squash to the oven and bake for an additional 20 minutes, or until the squash is tender and the filling is heated through.
  7. Serve the stuffed acorn squash hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250
Carbohydrates
30g
Protein
8g
Fat
12g

Supplies

Baking sheet Large bowl

Tools

Knife Measuring cups and spoons Baking dish

Serving suggestions

Serve the stuffed acorn squash with a side of mixed greens or a light salad for a complete meal.

Tips & tricks

To reduce the sodium content even further, opt for low-sodium canned tomatoes and beans, and use minimal salt in the recipe.

Cost

$12