Nut-free Stuffed Acorn Squash
This Nut-Free Stuffed Acorn Squash recipe is a delicious and allergy-friendly dish that's perfect for a cozy dinner. The savory filling and tender squash make for a satisfying meal that's easy to prepare.
Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded dairy-free cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves, cut side down, on a baking sheet. Bake for 30-35 minutes, or until tender.
- While the squash is baking, heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Stir in the cooked quinoa, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
- Remove the squash from the oven and carefully flip them over. Fill each squash half with the quinoa and black bean mixture.
- Sprinkle the dairy-free cheese on top of each stuffed squash half.
- Return the squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 12g
Supplies
Baking sheet Skillet
Tools
Oven Knife Cutting board Spatula
Serving suggestions
Serve the Nut-Free Stuffed Acorn Squash with a side of mixed greens and a drizzle of balsamic vinaigrette for a complete meal.
Tips & tricks
To save time, you can prepare the filling in advance and simply reheat it before stuffing the squash and baking.
Cost
$12