This stuffed acorn squash is a delicious fall meal that is both filling and satisfying. Loaded with healthy grains, fiber rich beans and veggies, it’ll fill you up with nutrient dense calories that will be fuel for your body instead of making you feel sluggish.
Our star ingredients in this dish have some great nutritional benefits…
Acorn Squash is high in antioxidants which fight free radical damage. The vitamin C in this squash can help squash inflammation and boost the immune system.
Quinoa… This ancient grain is a complete protein and is high in magnesium, vitamin B-2, fiber, is also rich in minerals including copper, potassium, zinc manganese and selenium. Bonus: This little grain is gluten free!
Black Beans are high in fiber, protein and multiple minerals, this little bean is beneficial to blood sugar regulation, digestive health and has cardiovascular benefits.
These ingredients not only taste great together, but are packed with the stuff we need to promote optimal health!
A chopped kale salad dressed in a lemon vinaigrette is a great compliment to this meal. See dressing recipe below.
Black bean quinoa stuffed acorn squash
This healthy comfort food will satisfy the taste buds.
Ingredients
- 1 tablespoon olive oil (or water) for sauté
- 2 medium acorn squash, cut in half and seeded
- ¾ cup dry quinoa
- 1 ½ cups vegetable broth or water
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can crushed fire roasted tomatoes
- 2 baby bella mushrooms, diced
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- 1 tsp salt
- ½ cup veg broth or water as needed
- Optional add-ins:
- ¼ cup raisins
- 2 tablespoons green olives, sliced
- 2 tablespoons raw pumpkin seeds
Directions
- Step 1 Quinoa: Rinse quinoa and pour into to medium sized pot, add broth or water
- Step 2 On high heat, bring to a boil, reduce to low, simmer and cover for 20 minutes or until done.
- Step 3 Squash: Preheat oven to 400.
- Step 4 Very carefully cut squash in half, lengthwise and scrape out seeds. (I keep the seeds to roast!)
- Step 5 Lightly brush on a small amount of oil, add a dash of salt and pepper.
- Step 6 On a cookie sheet, place flat side down and bake for 25 minutes or until tender when a fork is interested.
- Step 7 Filling: In a sauté pan on medium high heat, add 1 tablespoon oil (or water for water sauté method).
- Step 8 Add garlic and onion, sauté for a minute not allowing garlic to burn. Add peppers and mushrooms and cook another couple of minutes.
- Step 9 Pour in tomatoes, spices, salt and pepper, turn down to simmer and allow to cook for 5 minutes adding small amount of water as needed.
- Step 10 To tomato mixture, mix in black beans and quinoa, stir to combine, adding water or broth if needed, let simmer for a couple minutes. Sprinkle in optional add-ins if desired: diced green olives, raisins, raw pumpkin seeds.
- Step 11 To plate, scoop quinoa/bean mixture into each squash half and garnish with fresh cilantro. Serve with a side of mixed greens or kale salad, find lemon vinaigrette here:
Lemon vinaigrette
This light and sweet citrus dressing will brighten up any salad.
Ingredients
- ¼ cup lemon juice
- 1/3 cup water
- 1 ½ tablespoons olive oil
- ½ tsp ground cumin
- ½ tsp garlic powder
- 2 tablespoons real maple syrup (or honey)
- Pinch of salt and pepper
Directions
- Step 1 Whisk all ingredients and serve over salad, reserving any additional dressing in refrigerator.
- Step 2 Note: Adding the water and reducing the oil makes this dressing less fattening, if preferred, you can omit the water and add ½ cup olive oil instead of the 1 ½ tablespoons.