loveandlemons5.0
Stuffed Acorn Squash
This stuffed acorn squash with spiced quinoa, avocado, and black bean salad is a delicious vegetarian dinner or Thanksgiving main course! Vegan and gluten-free.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about ⏱️ 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
3
Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, and coriander and stir. Add the green chiles and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime, and a bit more salt and pepper, to taste.
medium onion1cumin1 teaspooncoriander1 teaspoongreen chiles1 (4 ounce) canblack beans, drained and rinsed1 (14 ounce) can
4
Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
5
Scoop the filling into the acorn squashes halves. (Note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.)
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