Serves 6
60 min
Mexican Roasted Corn and Quinoa Stuffed Squash
Recipe GLPRcc49c52a2cb90e
Roasted acorn squash halves filled with a savory mixture of charred corn, fluffy red quinoa, black beans, and warm spices, topped with melted cheddar, creamy crema Mexicana, tangy queso fresco, and fresh green onions. A hearty, satisfying vegetarian side dish with authentic Mexican flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 small acorn squash
¾ cup uncooked red quinoa
¾ cup fresh corn kernels
1½ cups cooked black beans, rinsed and drained
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
½ cup sharp cheddar cheese, divided
½ cup crumbled queso fresco for topping
¼ cup crema Mexicana for topping
2 tablespoons sliced green onions for garnish
Directions
Preheat your oven to 400°F.
Slice each acorn squash in half lengthwise and use a sturdy spoon to scoop out all seeds and stringy fibers from the center.
Place squash halves cut-side down in a large baking pan. Pour water into the pan until it reaches halfway up the sides of the squash. Cover the pan tightly with aluminum foil.
Bake for 40-50 minutes until the squash flesh is very tender when pierced with a fork.
While the squash cooks, prepare the red quinoa according to package directions. Set aside when done.
Heat a large skillet over high heat. Add the corn kernels and allow them to cook undisturbed for 3-4 minutes until the kernels start to brown and char. Stir well and continue cooking for another 3-4 minutes until the corn is deeply browned and roasted.
Add the cooked quinoa, chili powder, cumin, and salt to the skillet. Stir everything together and cook over high heat for 4-5 minutes, allowing the spices to toast and flavors to meld.
Stir in the black beans and continue cooking over high heat for another 4-5 minutes until the mixture is heated through.
Remove the skillet from heat and stir in ¼ cup of the cheddar cheese until melted throughout.
Once the squash is tender, carefully remove it from the oven and drain any water from the pan. Turn the oven broiler on high (or keep it at 400°F).
Divide the quinoa and corn filling evenly among the six squash halves, spooning the mixture into the center cavity of each piece.
Sprinkle the remaining ¼ cup cheddar cheese evenly over the top of each stuffed squash half.
Place the pan back in the oven and bake for 5-10 minutes until the cheese melts completely.
Remove from the oven and top each squash half with crumbled queso fresco, a drizzle of crema Mexicana, and a sprinkle of fresh green onions. Serve immediately.
