Description
Mexican Stuffed Acorn Squash packed with quinoa, steamed corn, and red beans. Perfect for a plant-based dinner or holiday meal!
Ingredients
- 3 small acorn squash
- 1 cup uncooked red quinoa
- 1 tub Better Bean Skillet Refried Red Beans (or sub 1 15 oz can kidney or black beans)
- 1 cup steamed corn
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp Himalayan sea salt
- 1/4 cup pomegranate seeds (optional)
- chili lime tahini* (optional)
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Clean and halve the acorn squash and scoop out the seeds and pulp with a spoon.
- Place the halves face down on a baking pan and bake them for 30-45 minutes, or until fork tender, checking them frequently after 30 minutes to ensure they don’t burn.
- Meanwhile, prepare the quinoa according to package directions. Cover them and set aside.
- Add the steamed corn, chili powder, cumin, and Himalayan sea salt. Stir for 1-2 minutes over medium heat. Spoon in tub of Better Bean Skillet Refried Red Beans, stir, and heat for another 1-2 minutes until warmed.
- To assemble the squash, divide the filling evenly among the six cooked squash halves. Top each with optional pomegranate seeds and drizzle of chili lime tahini* and serve immediately.
- Store leftover squash halves in the fridge for 2-3 days and reheat before serving.
Notes
To make easy chili lime tahini, mix together 1/4 cup tahini, 1/4 cup water, 2-4 TBSP lime juice, and 1 tsp chili powder.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entrée, Holiday
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free