Dinner for 6

Quinoa Stuffed Acorn Squash

Name: Quinoa Stuffed Acorn Squash
Total time: 70 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 small acorn squash; 3/4 cup uncooked red quinoa; 1 1/2 cups rinsed black beans; 3/4 cup corn; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 1/2 cup cheddar cheese; sliced green onions for topping (optional); queso fresco and crema mexicana for topping (optional)

Roasted acorn squash fills with seasoned quinoa, black beans, corn, and cheese for a warm meatless dinner.

$1.50per serving $

70 minstart to table

6servings

Mexican Vegetarian Budget Family Dinners Fall

Ingredients

3 small acorn squash
3/4 cup uncooked red quinoa
1 1/2 cups rinsed black beans
3/4 cup corn
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 cup cheddar cheese
sliced green onions for topping (optional)
queso fresco and crema mexicana for topping (optional)

Steps

Heat the oven to 400 F and cut the squash in half lengthwise, then remove the seeds.
Place the squash cut-side down on a baking sheet and roast for 35 minutes until tender.
Cook the quinoa in water according to its package directions, then fluff it with a fork.
Mix the quinoa, black beans, corn, chili powder, cumin, and salt in a bowl.
Turn the squash cut-side up, fill the centers with the quinoa mixture, and sprinkle with cheddar cheese.
Bake for 5 to 7 minutes until the cheese melts, then add green onions, queso fresco, or crema if using.

Main ingredient on sale this week? See what to make with canned beans on sale.