Roasted Corn and Quinoa Stuffed Squash
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: https://www.100daysofrealfood.com/2015/07/21/roasted-corn-quinoa-stuffed-squash/
