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.
Servings 6 people
Ingredients
- 3 acorn squash small
- 3/4 cup quinoa red, uncooked
- 3/4 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/2 cups black beans cooked
- 1/2 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 1/4 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.