Are you looking for a delightful and nutritious recipe to add to your fall menu? Look no further! The recipe for stuffed acorn squash is a fantastic way to enjoy the rich flavors of autumn while incorporating a variety of ingredients into one delicious dish. Whether you’re hosting a gathering or simply craving something hearty and satisfying, this recipe is sure to impress your taste buds and leave you feeling full and content.
Acorn squash is a versatile vegetable that pairs beautifully with a variety of flavors, making it an ideal candidate for stuffing. The unique shape of the acorn squash provides a natural vessel for the stuffing, allowing you to savor the combination of savory and sweet in every bite. In this article, we will guide you through the process of preparing a mouthwatering stuffed acorn squash that is both simple and delightful.
Ingredients:
– 2 acorn squash
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 cup cooked quinoa
– 1 cup corn kernels (fresh or canned)
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow bell pepper
– 1/2 cup diced red onion
– 1/2 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1/4 cup diced tomatoes
– 1/4 cup diced avocado
– 1/4 cup fresh lime juice
– 1/4 teaspoon ground cumin
– 1/4 teaspoon chili powder
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds and strings. Rub the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet.
3. Roast the squash in the oven for about 30 minutes or until the skin is tender and the squash is cooked through.
4. While the squash is roasting, heat a large skillet over medium heat. Add the olive oil and sauté the diced red and yellow bell peppers, red onion, and corn kernels for about 5 minutes, or until the vegetables are tender.
5. Stir in the cooked quinoa, diced tomatoes, avocado, and fresh cilantro. Cook for another 2 minutes.
6. Add the shredded cheddar cheese, ground cumin, and chili powder to the skillet. Cook for another 2 minutes, or until the cheese is melted and the mixture is well combined.
7. Remove the roasted acorn squash from the oven and stuff each half with the quinoa and vegetable mixture.
8. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and the cheese is bubbly.
9. Serve the stuffed acorn squash warm, garnished with additional cilantro and lime wedges if desired.
Enjoy your homemade stuffed acorn squash with a side of your favorite protein, such as grilled chicken or tofu, for a well-rounded meal that will leave you feeling grateful for the season’s bounty. This recipe is not only a delightful way to showcase the flavors of fall but also a healthy and satisfying option for those looking to incorporate more vegetables into their diet.
