A fall savory dish, this Cheesy Stuffed Acorn Squash is a nutritious vegetarian meal. Cumin, coriander, and chili powder season a filling of quinoa, black beans, corn and Monterey Jack Cheese.
A seasonal dish with a southwestern twist.
Winter squash are in general sweeter than summer squash. Their skin is hard inedible.
- Winter squash prefer cool, dry and dark spaces.
- So avoid refrigerator, countertop or cabinets that are near the stove.
- Rather prefer a closet or better yet, a cold room.
- Also, do not store them on top of each other.
- The contact of the skin can cause mold growth.
Shelf life: up to 10 months
Do refrigerate winter squash if they have previously been cut or cooked.
Did you know that the seeds of winter squash are a great snack? Less fat than nuts, however, they are a source of good fats and provide a generous supply of protein. A great choice!
How to proceed?
Dry or roast a few minutes in the oven. Eat them plain or seasoned to your taste.
- 2 acorn squash
- 3 teaspoons Olive Oil, divided
- ½ cup medium onion finely chopped
- ½ medium green pepper, diced
- ½ medium red bell pepper, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon coriander
- Salt and pepper to taste
- 14-½ ounces, can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup cooked Quinoa
- 3 Tablespoons cilantro, chopped
- ½-3/4 cup Monterey Jack Cheese, Grated
- Preheat oven to 400 degrees.
- Slice acorn squash in half and remove the seeds. Spread some oil on the inside of the squash, then place on a baking sheet, cut-side down, and bake for 20-25 minutes, or until soft.
- While the squash is cooking , heat the oil over medium heat in a large skillet. Cook the onions and peppers for 3-4 minutes, add the garlic and cook another minute or until the onions and peppers are tender . Add the cumin, chili powder,coriander and salt. Stir in the black beans, corn and quinoa and heat through. Add in the fresh cilantro and add salt and pepper to taste. Remove from heat.
- Fill the squash halves with the black bean mixture. Top with cheese and return to the oven and bake for about 8 minutes, or until the cheese is melted.