Mexican Roasted Corn and Quinoa Stuffed Squash
Ingredients
- 3 small acorn squash
- 3/4 cup 3/4 cup uncooked red quinoa
- 1 1/2 cups 1 1/2 cups rinsed black beans
- 3/4 cup 3/4 cup corn
- 1 teaspoon 1 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon cumin
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 cup 1/2 cup cheddar cheese
- sliced green onions for topping
- Queso fresco and crema Mexicana for topping
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Instructions
- For the squash: 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.
- For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in 1/4 cup of cheddar cheese.
- Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.
Source
Original recipe: View Original