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:


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
queso fresco
crema mexicana
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.


Add Recipe to Cook'n

blog comments powered by Disqus