close please select a category
close

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Quinoa Stuffed Squash picture

Quinoa Stuffed Squash

Roasted squash is stuffed with hearty, nutty quinoa, black beans and corn for a scrumptious (and affordable) vegetarian meal. Add a little salsa and cilantro for a tasty Southwestern flair.

Be the first to rate this recipe!

write a review save to my recipe box

3

Ingredients

  • 1 acorn squash, about 2 pounds
  • 1/2 cup quinoa
  • 1 cup water or vegetable stock
  • 1/2 cup canned or fresh chopped tomatoes
  • 1/2 tablespoon cumin
  • 1 jalapeno, seeds removed and finely chopped
  • 1 cup frozen corn, thawed
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup grated cheddar cheese (optional)
  • 1 tablespoon finely chopped cilantro (optional)
  • salsa or pico de gallo for serving (optional)

Serves 4

  1. Preheat the oven to 375F.
  2. Slice the squash in half lengthwise.  Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray or oil.  Place the squash halves on the prepared tray, cut side down.
  3. Roast the squash for about 30 to 40 minutes or until the flesh is very tender when pricked with a fork.
  4. Prepare the filling while the squash is roasting.  Place the quinoa in a fine mesh sieve and rinse well under cold running water.
  5. Bring the water or vegetable stock to a boil in a medium saucepan.  Add the quinoa, tomatoes, 1/2 teaspoon salt, cumin and jalapeno.
  6. Reduce the heat so the liquid just simmers and cook for 10 minutes.  Add the corn and continue simmering until the liquid is absorbed, about 3 minutes more.
  7. Stir in the black beans.  Taste and add more salt if desired.  (Note:  The filling can be made up to a day ahead.  Keep it in the refrigerator and reheat before using it to stuff the squash.)
  8. When the squash is cooked, allow it to cool slightly and then slice each half in half again length-wise.
  9. Spoon some of the warm quinoa mixture into the crook of each squash quarter.  If using, sprinkle some cheese on top and place the filled squashes under the broiler for a couple of minutes or until the cheese is melted.
  10. Serve immediately with a sprinkle of chopped cilantro and pico de gallo on the side, if you like.

 

I enjoy all your great articles! Thank you for being you.

Joanne