Oh my goodness, let me tell you about my *stuffed baked acorn squash recipe*! It’s one of those dishes that not only looks gorgeous on the table but is also a powerhouse of nutrition. The tender acorn squash, filled with a colorful medley of quinoa, black beans, and corn, is like a warm hug for your belly. I remember the first time I made it; my friends were so impressed, they thought I had spent hours in the kitchen! But really, it’s super straightforward. Plus, it’s vegan and packed with protein, fiber, and all those good-for-you vibes. Trust me, once you try this recipe, you’ll be coming back for seconds (or thirds)!

Ingredients for Stuffed Baked Acorn Squash Recipe

To whip up my delicious stuffed baked acorn squash, you’ll need a handful of simple ingredients that pack a nutritious punch. Here’s what you’ll gather:

• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cheese (optional, for a creamy topping)

Gather these goodies, and you’ll be well on your way to creating a hearty meal that’s bursting with flavor!

How to Prepare Stuffed Baked Acorn Squash

Prepping the Acorn Squash

First things first, you’ll want to preheat your oven to 400°F (200°C) so it’s nice and hot when your squash is ready. Carefully cut the acorn squashes in half from top to bottom—just be cautious with that knife, okay? Scoop out the seeds and stringy bits with a spoon; I like to use a grapefruit spoon for this part—it makes it super easy! Once you’ve got them cleaned out, place the squash halves cut side down on a baking sheet lined with parchment paper. Roast them in the oven for about 25 minutes until they’re tender. You’ll know they’re ready when you can poke a fork through the skin easily.

Cooking the Quinoa Filling

While the squash is roasting, let’s get that delicious quinoa filling going! In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until all the liquid is absorbed. Fluff it with a fork afterward—nothing like perfectly cooked quinoa! In a large bowl, mix the cooked quinoa with your black beans, corn, diced bell pepper, cumin, chili powder, salt, and pepper. Give it a good stir until everything is well combined. This filling is bursting with color and flavor!

Assembling and Baking the Dish

Now, it’s assembly time! Carefully flip those roasted squash halves cut side up. Fill each half generously with your quinoa mixture, packing it in a bit to make sure it holds together. If you’re feeling a little indulgent, sprinkle some cheese on top—oh, it adds such a nice creaminess! Pop the filled squashes back in the oven for another 15 minutes. This allows the flavors to meld beautifully. When they come out, garnish with fresh cilantro for that extra pop of flavor and color. Trust me, you’ll want to dig right in!

Why You’ll Love This Recipe

• Nutritious and packed with protein, fiber, and vitamins.
• Vegan-friendly and perfect for healthy eating.
• Simple to prepare, making it great for weeknight dinners.
• Flavorful filling that’s both satisfying and hearty.
• Beautiful presentation that impresses family and friends.
• Customizable with your favorite ingredients and spices!

Tips for Success

To make your stuffed baked acorn squash even more delicious, here are some of my favorite tips! First, feel free to swap out the quinoa for brown rice or couscous if that’s what you have on hand. You can also mix in other vegetables like spinach or zucchini for added nutrition. If you want a bit of heat, throw in some diced jalapeños or a pinch of cayenne pepper. And don’t forget to toast the spices in a dry pan for a minute before adding them to the filling—this really brings out their flavor! Happy cooking!

Nutritional Information

This stuffed baked acorn squash recipe is not only delicious but also nutritious! Each serving (one half of the squash) contains approximately 300 calories, 7g of fat, 12g of protein, and 50g of carbohydrates with 10g of fiber. Keep in mind that these values are estimates and can vary based on specific ingredients used.

FAQ About Stuffed Baked Acorn Squash Recipe

Got questions about my stuffed baked acorn squash recipe? No worries, I’ve got you covered! One common question is, “Can I make this dish ahead of time?” Absolutely! You can prepare the filling and roast the squash a day in advance; just assemble and bake right before serving for the best flavor.

Another frequent query is, “What can I substitute for quinoa?” If you’re not a quinoa fan, feel free to use brown rice or couscous instead. They both work wonderfully! And if you want to add some extra protein, consider tossing in some cooked lentils or chickpeas.

Lastly, people often ask, “How do I store leftovers?” Just pop any uneaten stuffed squash in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, and you’re good to go!

Serving Suggestions

When it comes to serving my stuffed baked acorn squash, the options are endless! It pairs beautifully with a simple side salad—think mixed greens with a light vinaigrette to balance the flavors. You could also serve it alongside roasted Brussels sprouts or a medley of seasonal vegetables for a colorful plate. If you’re in the mood for something heartier, a warm grain salad with farro or barley would complement it perfectly. And don’t forget a nice glass of white wine or a refreshing herbal tea to sip on while you enjoy this delightful dish!

Storage & Reheating Instructions

So, you’ve got some delicious stuffed baked acorn squash leftovers? Lucky you! To store them, simply place any uneaten halves in an airtight container and pop them in the fridge. They’ll stay fresh for up to 4 days. When you’re ready to enjoy them again, the best way to reheat is in the oven. Preheat it to 350°F (175°C), cover the squash with foil to prevent drying out, and heat for about 15-20 minutes until warmed through. If you’re in a hurry, the microwave works too—just be sure to use a microwave-safe dish and cover it to keep that moisture in. Enjoy every bite again!

Stuffed Baked Acorn Squash Recipe: 5 Flavors to Savor

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• Author: Julia marin
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious stuffed baked acorn squash recipe filled with nutritious ingredients.

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Ingredients

Scale 1x2x3x

• 2 acorn squashes
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 1/4 cup cilantro, chopped
• 1/2 cup cheese (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds.
3. Place the squashes cut side down on a baking sheet and roast for 25 minutes.
4. In a pot, cook quinoa in vegetable broth according to package instructions.
5. In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
6. Remove squashes from the oven and flip them cut side up.
7. Fill each squash half with the quinoa mixture.
8. If using, sprinkle cheese on top.
9. Bake for an additional 15 minutes until heated through.
10. Garnish with cilantro before serving.

Notes

• You can substitute quinoa with rice or couscous.
• Adjust spices according to your taste preference.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 half squash
• Calories: 300
• Sugar: 2g
• Sodium: 400mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 10mg

Keywords: stuffed baked acorn squash recipe, acorn squash, vegan recipes, healthy eating