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Home » Recipes

Roasted Corn and Quinoa Stuffed Squash Recipe

This is a guest post by Lindsay Ostrom with the blog Pinch of Yum. Lindsay is a former 4th grade teacher turned full-time food blogger with a love for spicy food, noodles, and dark chocolate. In addition to sharing simple and mostly healthy recipes on her blog, Lindsay and her husband Bjork are also co-founders of Food Blogger Pro, a learning community where food bloggers can discover how to grow and monetize their blogs.


Roasted Corn and Quinoa Stuffed Squash on 100 Days of #RealFood

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Hey everybody! My name is Lindsay, and I have a food blog called Pinch of Yum. And how excited am I to be posting on 100 Days of Real Food today? SUPER excited! I’m a huge fan of Jason and Lisa and their real food lifestyle.

Today I wanted to share a recipe with you that might be useful as we come up on farmers market season. This Roasted Corn and Quinoa Stuffed Squash recipe has lots of fresh produce, and it can be adapted based on whatever you might have on hand. And if you are a person who likes to cook your own black beans rather than using canned, now is the time! I made a bunch of spicy black beans in my slow cooker the day before I made this recipe, and the flavor of the homemade beans with the quinoa, cheese, and spices took this recipe from yummy to YUMMMMMMY.

Try this Creamed Corn too!

Roasted Corn and Quinoa Stuffed Squash on 100 Days of #RealFood

This is one of those recipes where you probably have everything you need in the pantry, fridge, or freezer already, which is extra wonderful in the summer.

Bring on the Roasted Corn and Quinoa Stuffed Squash!

You May Also Like

  • Stuffed Acorn Squash
  • Spaghetti Squash Carbonara
  • Spaghetti Squash with Sauce
  • Butternut Squash Soup

If you enjoyed this stuffed squash recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.

Roasted Corn and Quinoa Stuffed Squash

This roasted corn and quinoa stuffed squash recipe has lots of fresh produce, and it can be adapted based on whatever you might have on hand.
5 Average
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 5 minutes mins
Course: Sides, Snacks & Appetizers
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
Save Recipe Saved!

Ingredients
  

  • 3 acorn squash (small)
  • ¾ cup quinoa (red, uncooked)
  • ¾ cup corn (kernels)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 ½ cups black beans (cooked)
  • ½ cup cheddar cheese (divided)

Toppings

  • queso fresco
  • crema Mexicana
  • green onions (sliced)

Instructions
 

Squash

  • Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.

Filling

  • Meanwhile, prepare the quinoa according to package directions.
  • Place the corn in a dry non-stick skillet over medium-high heat and let the corn pan roast for 3-4 minutes. Stir a few times until the corn is golden brown.
  • Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat.
  • Add the black beans and stir for another 4-5 minutes over high heat.
  • Remove from heat and stir in ¼ cup cheddar cheese.

Assembly

  • Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves.
  • Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted.
  • Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.

Notes

We recommend organic ingredients when feasible.
Cooking the quinoa a day in advance makes it easier to work with in the skillet because it's not so sticky.
I used spicy homemade black beans that were made with garlic, onion, and lots of hot peppers. If you are using canned beans, you might want to consider adding some sautéed onion, garlic, or jalapeño to the quinoa black bean mixture.
If you’re worried about damaging your pan by pan roasting the corn, you can add a little bit of oil. I always just find it easier to get that nice browning without the oil, but I also know that sometimes the browning doesn’t wash out of others’ pans as easily as it washes out of mine, and I wouldn’t want anyone to damage their pan in the process!
Nutrition Facts
Nutrition Facts
Roasted Corn and Quinoa Stuffed Squash
Amount Per Serving
Calories 262 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 431mg19%
Potassium 1058mg30%
Carbohydrates 48g16%
Fiber 8g33%
Sugar 1g1%
Protein 10g20%
Vitamin A 1035IU21%
Vitamin C 25.9mg31%
Calcium 164mg16%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Matilda Rutter says

    August 24, 2015 at 3:02 pm

    5 stars
    I have always stuffed sweet potatoes but never thought to do squash! Cannot wait to try this recipe, thanks Lindsay for sharing it!

    Reply
  2. Jennifer says

    July 29, 2015 at 10:09 pm

    Any thoughts on making the recipe dairy free?

    Reply
    • Amy Taylor (comment moderator) says

      August 08, 2015 at 11:15 am

      Hi. I just leave out the cheese. ;)

      Reply
  3. Kate says

    July 29, 2015 at 7:03 am

    I like hers recipes very much :)
    When I do not know what to do for dinner, I always reach for her blog :)

    Reply
  4. Deepta says

    July 24, 2015 at 11:20 am

    Hi Lindsay, Lisa & Jason,
    First of all thanks to all 3 of you for sharing wonderful, healthy recipes. I haven't acknowledged before, but I have cooked quite a few of your recipes and it has been enjoyed by family & friends.
    Well i have a question for Lindsay regarding steaming/roasting of the squash. When you say place the water in the baking pan, is it the same one in which you place your squash or another cup of water to make some steam? Could you clear it up for me please??
    Thank you once again, and hoping to cook more of your creations.

    Reply
  5. Amalee says

    July 23, 2015 at 2:58 pm

    I recognized the picture before you even introduced the guest blogger. Pinch of Yum recipes are a staple in our kitchen at home. Love the creativity and passion for good simple food.

    Reply
  6. Ashley says

    July 23, 2015 at 2:07 pm

    Totally unrelated, I was in Target a few days ago and spotted Smucker's new Fruit and Honey spread. I was so excited! Sweetened with only honey! I can't wait to be able to shop one day at major food chains and buy foods with a "100 Days of Real Food" Approved label on it. Make it happen! :)

    Reply
  7. Michaell | Foodscape says

    July 23, 2015 at 4:10 am

    Beautiful recipe! I love stuffed squash and never thought about stuffing it with black beans. Can't wait to try this recipe with my farmer's market ingredients. Thanks for the special guest blog post!

    Reply
  8. Aliza says

    July 22, 2015 at 8:18 pm

    made this tonight for supper - with 8-ball zucchini instead and added the zucchini pulp (ground in the food processor) to the stuffing. It was delicious! Thanks!

    Reply
  9. Katie says

    July 21, 2015 at 10:49 am

    Looks yum :-) I've never cooked corn that way-- was thinking it would work well on the cast iron skillet? I bet this would be an awesome early fall dish-- sounds hearty and warming.

    Reply
    • Amy Taylor (comment moderator) says

      August 04, 2015 at 1:32 pm

      Hi. Let us know how the cast iron works.

      Reply
  10. Jessy | the Real Foodie Mom says

    July 21, 2015 at 9:49 am

    My two favorite bloggers, united! Yay!
    This recipe sounds awesome, can't wait to try. :)

    Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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