Vegan Stuffed Acorn Squash

This Vegan Stuffed Acorn Squash recipe is a delicious and nutritious dish that's perfect for a cozy dinner. The combination of savory quinoa, hearty black beans, and flavorful spices makes for a satisfying meal that's also packed with protein and fiber.

Vegan Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

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 30-35 minutes, or until tender.
  3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  5. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
  6. Stir in the cooked quinoa until well combined.
  7. Divide the quinoa and black bean mixture among the roasted acorn squash halves.
  8. Return the stuffed squash to the oven and bake for an additional 10 minutes.
  9. Serve the vegan stuffed acorn squash hot, and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
45g
Fiber
10g
Fat
8g

Supplies

Baking sheet Medium saucepan Large skillet

Tools

Knife Cutting board Spoon Saucepan lid

Serving suggestions

Serve the vegan stuffed acorn squash with a side salad or steamed vegetables for a complete meal.

Tips & tricks

For added flavor, top the stuffed squash with a drizzle of balsamic glaze or a sprinkle of fresh herbs before serving.

Cost

$15