INGREDIENTS
3 Small Acorn Squash
(reserve seeds)
¾ CUP Uncooked Quinoa
(May substitute rice,
couscous, or other grain)
1½ CUP Black beans
¾ CUP Corn
1 TSP Chili powder
½ TSP Cumin
½ CUP Cheddar cheese
Salt, to taste
Sliced green onions for topping, optional
(after broiling)
Sour Cream to top, optional (after broiling)
3 Small Acorn Squash
(reserve seeds)
¾ CUP Uncooked Quinoa
(May substitute rice,
couscous, or other grain)
1½ CUP Black beans
¾ CUP Corn
1 TSP Chili powder
½ TSP Cumin
½ CUP Cheddar cheese
Salt, to taste
Sliced green onions for topping, optional
(after broiling)
Sour Cream to top, optional (after broiling)
STEPS
1. For the squash: Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds (reserve seeds). Place face down in a baking pan, fill baking pan with water to cover squash halfway, and cover squash tightly with foil. Bake for 40-50 minutes or until the squash is tender.2. For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn kernels 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 roasted. 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 ¼ C of cheddar cheese.
3. 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 sour cream, and green onions.
TIPS
1. Feel free to substitute quinoa with any grain on hand.2. Spice things up with a little crushed red pepper in your filling.
3. Great meatless option, quinoa contains all of the essential building blocks for protein in your diet.
4. Excellent source of heart healthy fiber, providing nearly a third of the daily requirement.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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