I’ve been trying to throw more vegetarian dinners into the mix lately. I really love how hearty, yet simple this meal is to make. It’s protein packed with black beans and quinoa, and has a sweet southwestern twist. I like to garnish with sour cream and either cilantro or green onion. Serve alone as a simple weeknight meal or with a simple piece of baked fish and a salad for a dinner party.
These squash save very easily too. Store in an airtight container in the fridge and reheat throughout the week for an effortless meal. Just drizzle with a little olive oil before reheating at 350 until cooked through.
To make vegan, omit the cheese, and garnish with our cilantro cashew vegan sour cream.
Quinoa Stuffed Acorn Squash
- 4 small acorn squash
- 2 tablespoons coconut oil
- 1.5 cups cooked quinoa
- 1 can rinsed and drain black beans
- 1/2 cup goat gouda, shredded.
- 1 red pepper, chopped and diced.
- 1 lime
- 4 minced garlic
- salt and pepper
- pumpkin seeds
- green onions or cilantro for garnish
- sour cream for garnish
Preheat the oven to 400 degrees. I am not a huge fan of trying to cut the squash whole, so I bake them for 30 minutes, and then pull them out so they cut easily. Just coat with a touch of melted coconut oil. While the squash cook part of the way, mix the quinoa, black beans, cheese and peppers together. Zest the lime and add the lime zest. Squeeze the juice of half of the lime into the quinoa mixture. Add in minced garlic and salt and pepper to taste.
Pull out the heated squash and carefully cut each in halves. Scoop the quinoa mixture into each of the squash. Cover the tops with pumpkin seeds. Bake the squash for twenty more minutes.
Once squash are done, pull them out and let cook for 5 minutes. Add garnishes of your choice and serve immediately.