Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash is a hearty, flavorful dish that combines roasted squash with a savory filling of quinoa, black beans, and spices. This vibrant meal is not only visually stunning but also packed with nutrients and perfect for a cozy dinner.

Ingredients

• 2 acorn squashes - medium size
• 1 cup cooked quinoa
• 1 can (400g) black beans - drained and rinsed
• 1/2 cup corn kernels - fresh or frozen
• 1/2 red bell pepper - diced
• 1/4 cup red onion - diced
• 2 cloves garlic - minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt - to taste
• Pepper - to taste
• 2 tbsp olive oil
• 2 tbsp fresh cilantro - chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tablespoon of olive oil and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
5. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onion and cook until translucent, about 3-4 minutes.
6. Add the minced garlic, red bell pepper, ground cumin, smoked paprika, and chili powder. Sauté for another 2-3 minutes until fragrant.
7. Stir in the cooked quinoa, black beans, and corn. Mix well and cook for an additional 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
8. Once the acorn squashes are done roasting, remove from the oven and carefully flip them cut side up.
9. Spoon the quinoa mixture generously into each squash half, pressing down lightly to pack it.
10. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes.
11. Remove from the oven, garnish with fresh cilantro, and serve warm.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the acorn squash and bell peppers, supporting immune function.
• High in fiber and protein from quinoa and black beans, promoting digestive health and satiety.

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