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.
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
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves on a baking sheet, cut side down, and roast for 30-35 minutes, or until tender.
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the cooked quinoa until well combined.
- Divide the quinoa and black bean mixture among the roasted acorn squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 minutes.
- 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