Prepare to be amazed by a culinary masterpiece that combines the rich, buttery texture of roasted acorn squash with a vibrant and nutritious quinoa filling that will make your taste buds dance! This vegetarian delight is not just a meal, but a wholesome experience that brings together incredible flavors, stunning presentation, and nutritional powerhouse ingredients in one simple dish. Whether you're a seasoned cook or a kitchen novice, these Acorn Squash Veggie Bowls will become your new go-to recipe for an impressive and satisfying dinner that looks like it came straight from a gourmet restaurant.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans, rinsed
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 lime, juiced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and carefully scoop out the seeds using a spoon. Use a sharp knife to create a flat base so the squash halves sit stable on the baking sheet.
- Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash roasts, prepare the quinoa according to package instructions. Typically, this involves combining 1/2 cup quinoa with 1 cup water and simmering for 15 minutes until fluffy.
- In a medium bowl, combine the cooked quinoa, black beans, and corn. Add cumin, salt, and pepper, mixing thoroughly to distribute the seasonings.
- Once the squash is tender, remove from the oven and flip the halves cut-side up.
- Fill each squash half generously with the quinoa and bean mixture, pressing gently to pack the filling.
- Return the filled squash to the oven and bake for an additional 5-7 minutes to heat the filling through.
- Remove from the oven and squeeze fresh lime juice over each stuffed squash half.
- Garnish with freshly chopped cilantro and serve immediately while hot.
Tips
- Choose firm, heavy acorn squashes with smooth, matte skin for the best roasting results.
- To easily cut squash, microwave it for 2-3 minutes to soften the skin slightly before slicing.
- For extra flavor, try toasting the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Use a fork to create a textured surface when filling squash halves for a more appealing presentation.
- If you want added protein, consider mixing in some crumbled feta cheese or adding grilled tofu to the quinoa mixture.
- Make sure to season generously - the squash can handle bold flavors, so don't be shy with cumin and spices.
- Leftover filling can be stored in the refrigerator for 3-4 days and used in salads or as a standalone side dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
