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.
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
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves on a baking sheet, cut side down, and roast for 20 minutes.
- 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.
- Remove the squash from the oven and carefully flip them over. Fill each squash half with the quinoa and black bean mixture.
- Sprinkle the stuffed squash with shredded cheddar cheese, if using.
- 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.
- 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