Stuffed Squash Bake
A warm, savory dish of roasted squash filled with a flavorful quinoa and black bean stuffing, perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 medium acorn or butternut squashes These squashes are the stars of the dish, offering sweetness and a beautiful presentation.
- 1 cup quinoa or rice Quinoa is a great gluten-free option.
- 1 cup cooked black beans Rich in protein, they add creaminess and depth to the filling.
- 1 cup corn (fresh or frozen) Sweet corn adds delightful texture and flavor.
- 1 teaspoon cumin This spice brings warmth and enhances the savory notes.
- 1 teaspoon chili powder For a hint of heat that balances the sweetness of the squash.
- to taste salt Essential for seasoning.
- to taste pepper Essential for seasoning.
- as needed Fresh cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Halve the squashes lengthwise and scoop out the seeds. Place them cut-side up on a baking dish.
Roasting Squash
- Roast the squashes in the oven for about 25-30 minutes, or until they are fork-tender and lightly caramelized.
Preparing Stuffing
- While the squashes roast, prepare the quinoa or rice according to the package instructions.
- In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, cumin, chili powder, salt, and pepper.
Assembling and Baking
- Once the squashes are roasted, fill each half generously with the stuffing mixture, pressing down gently to pack it in.
- Return the stuffed squashes to the oven and bake for an additional 15 minutes.
Serving
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days. The stuffed squashes can be frozen before baking. Allow to rest for 5 minutes after baking to enhance flavors.