Roasted Corn and Quinoa Stuffed Squash
This is fall on you plate. I make extra and have them for lunch. Yum!
|3||small acorn squash|
|3/4 cup||uncooked red quinoa uncooked (see note below)|
|3/4 cup||corn kernels|
|1 teaspoon||chili powder|
|5 1/2 cups||cooked, spicy black beans|
|1/2 cup||Cheddar cheese, divided|
|sliced green onions|
1. Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.
1. Meanwhile, prepare the quinoa according to package directions.
2. Place the corn in a dry non-stick skillet over medium-high heat and let the corn pan roast for 3-4 minutes. Stir a few times until the corn is golden brown.
3. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat.
4. Add the black beans and stir for another 4-5 minutes over high heat.
5. Remove from heat and stir in ¼ cup cheddar cheese.
1. Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves.
2. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted.
3. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.
Cooking the quinoa a day in advance makes it easier to work with in the skillet because it's not so sticky.