Roasted Corn and Quinoa Stuffed Squash

Serves: 6

This is fall on you plate. I make extra and have them for lunch. Yum!


Prep Time:
Cook Time:
Total Time:

Ingredients:

3 small acorn squash
3/4 cup uncooked red quinoa uncooked (see note below)
3/4 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
5 1/2 cups cooked, spicy black beans
1/2 cup Cheddar cheese, divided
TOPPINGS:
queso fresco
crema mexicana
sliced green onions

Directions:

Squash:
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.

Filling:
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.

Assembly:
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.

Note:
Cooking the quinoa a day in advance makes it easier to work with in the skillet because it's not so sticky.

Source: http://www.100daysofrealfood.com/2015/07/21/roasted-corn-quinoa-stuffed-squash/



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